Vegan Älplermagronen (Alpine Macaroni)

Ingredients

• 1 lb Macaroni pasta
• 2 medium Potatoes
• 2 medium Apples
• 1 cup Cashews
• 1/2 cup Nutritional yeast
• 1 cup Vegetable broth
• 1 medium Onion
• 2 cloves Garlic
• 2 tablespoons Vegan butter
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/2 cup Vegan fried onions

Instructions

1. 1Place the 1 cup of cashews in a heatproof bowl and cover them completely with very hot water (at least 180°F / 82°C). Let the cashews soak for 30 minutes, then drain them well. While the cashews soak, peel and finely mince the 2 cloves of garlic.
2. 2In a large pot (at least 6-quart / 5.7-liter capacity), bring at least 4 quarts (3.8 liters) of water to a rolling boil over high heat (212°F / 100°C). Add the 1 lb of macaroni pasta and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente (tender but still firm to the bite). Drain the cooked macaroni thoroughly in a colander and set it aside.
3. 3Peel the 2 medium potatoes and the 2 medium apples, then cut both into 1/2-inch (1.25 cm) cubes. Peel the 1 medium onion and cut it into 1/4-inch (0.6 cm) dice.
4. 4In a separate large pot (at least 4-quart / 3.8-liter capacity), bring at least 2 quarts (1.9 liters) of water to a rolling boil over high heat (212°F / 100°C). Add the diced 2 medium potatoes and boil for 10-12 minutes, or until they are tender when pierced with a fork. Add the diced 2 medium apples to the pot during the last 5 minutes of boiling. Drain the potato and apple mixture thoroughly in a colander and set it aside.
5. 5Combine the drained 1 cup of cashews, the minced 2 cloves of garlic, 1/2 cup of nutritional yeast, 1 cup of vegetable broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a blender. Blend on high speed for 2-3 minutes, or until the mixture is completely smooth and creamy.
6. 6In the same large pot used for the potatoes and apples (or a clean large pot), melt the 2 tablespoons of vegan butter over medium heat (300-325°F / 150-163°C). Add the diced 1 medium onion and sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and softened.
7. 7Add the cooked 1 lb of macaroni pasta, the drained 2 medium potatoes, and the drained 2 medium apples to the pot with the sautéed onion. Pour the smooth cashew sauce over the mixture and stir gently but thoroughly with a large spoon or spatula to ensure all ingredients are evenly coated. Continue to heat the mixture over medium-low heat (250-275°F / 120-135°C) for 3-5 minutes, stirring occasionally, until the sauce is hot and bubbling gently.
8. 8Immediately spoon the Vegan Älplermagronen into serving bowls. Top each serving generously with the 1/2 cup of vegan fried onions.

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