Holy ish I nailed it. VEGAN MACARONI AND CHEESE with roasted brussel sprouts

This was adapted from the Post Punk Kitchen recipe which called for 1 cup soaked cashew nuts. I didn't have any nuts or broth so I substituted the cashew butter for the nuts and added sweet paprika, dill and shallots to the garlic plus water for the broth.

Roast halved brussel sprouts in olive oil in 375 degree F oven for about 20-30 minutes.

Cook pasta and drain.

In the same pot, saute 2 minced shallots with 2 minced garlic cloves in olive oil along with 1 tsp dill and 1 tsp sweet paprika. When translucent, add 2 tablespoons cashew butter and start to add water, blending butter in carefully to remove lumps. Add around 3/4 - 1 cup water total but basically you want to eye-ball it for desired consistency. Note! leave it a bit thinner than you'd want because you will also add:
2 tablespoons of nutritional yeast
1 tablespoon of white miso

Both of these things will also tend to thicken the sauce. AND THAT'S IT.

Just toss in the cooked pasta and roasted brussel sprouts and there you go!