Cheesy Spaghetti / Mac&Cheese

Yup, you read correctly! How can you indulge the vegan way for Cheesy Spaghetti???? Well, there are alternatives out there. Here is one of them! When I tried this recipe out, I was surprise on how good it tasted. Plus, the ingredients are not complicated at all and you get to enjoy some "cheesy" spaghetti without worrying about the calories! Imagine, to make carbonara, the amount of cheese, cream and egg that goes into that...  Here its the less guilty version

226g spaghetti / maccoroni (I use wholewheat so it feels more filling)
3/4 cup raw cashews
1 3/4 cup vegan milk (eg. soymilk / almond milk)
1/4 cup vegetable oil
1/4 cup nutritional yeast (this is very essential to the recipe)
2 tbsp miso paste
1 tbsp lemon juice
1/2 onion 
3 cloves of garlic
salt (to taste, depending how salty is the miso paste)
black pepper (to taste)

- Boil the spaghetti / maccoroni according to the packaging
- Slice (I'm free and easy, slice... dice... whatever style you want) the onion and garlic then fry them in a pot/pan with some of the oil to help caramelise them for a couple of minutes
- Meanwhile, place the cashew and nutritional yeast in a food processor and finely grind it. (both ingredients must be dry and not turn into a paste, other recipes calls for cashews to be soaked then grind to give a creamy texture. Here, we just want it to be in "powder" form to thicken the sauce later.)
- Add in the milk and remaining oil. Bring it to a simmer over high heat, decrease it to low, cover and simmer, stirring occasionally for about 10 minutes.
- Using a whisk, stir in the cashews, yeast, miso and lemon juice.
- Once the spaghetti / maccoroni is done, pour it into the sauce and mix it together.

*adopted from Vegangela