2tablespoonswhite miso paste(see notes for substition and info about miso + sodium)
1/2 teaspoons garlic powder
1/2 teaspoons onion powder
Sea salt to taste
Optional: 1/2 teaspoon turmericfor color
For Nut Free Vegan Mac and Cheese, serve over macaroni or pasta shells
Place all ingredients in a high speed blender and process on high speed until thoroughly blended, about 20-30 seconds. Add a little of the reserved chickpea liquid ('aquafaba') to thin the sauce if needed. Taste and adjust seasoning as desired.
For the best results, gently cook the sauce for 2-3 minutes to combine the flavors.
Nutritional information shown is for sauce only
Sodium: the sodium in this recipe may seem high, but is primarily from the miso paste, which is a healthy "green light salt" according to Dr. Greger. You can read more about miso here.
I use mellow white miso paste for this recipe. If you can't find it or are allergic to soy, you can substitute 1 tablespoon tahini + 1-2 teaspoons of low sodium soy sauce, tamari or Bragg's aminos.
If the sauce gets too thick (especially after refrigerating), thin it out with a little reserved chickpea liquid, how pasta water or hot tap water