Cheese sauce:
2 yellow potatoes, peeled and chopped
1 carrot, peeled and chopped
1/2 onion, peeled and chopped 
1 tablespoon sauerkraut
2 tablespoons miso paste
2 garlic cloves
1/2 teaspoon turmeric powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1/2 cup walnuts, ideally soaked in water for 5 hours then rinsed 
3/4 teaspoon chipotle powder

Tahini sauce:
1 heaping tablespoon tahini
1 garlic clove
2-3 tablespoons fresh lemon juice
1 tablespoon miso paste
1/4 teaspoon black pepper
3-4 tablespoons water, as needed

Your fave pasta, rice, whatever (I used whole grain kamut pasta)
1 big bunch kale
1 cup chopped tomatoes
1 tablespoon sunflower seeds

To make the cheese sauce: boil the potatoes for 3 minutes, add the carrots and boil for another 3 minutes, add the onion and keep boiling until the potatoes are tender (it’ll probably take another few minutes). Then scoop out the boiled veggies – but keep the water! – and add to a blender. Add the rest of the sauce ingredients to the blender, as well as most of the water you used for boiling (maybe 1 1/2 cups or so, add as needed). Blend it all until you get a creamy cheese sauce type thing. Adjust according to taste, adding more salt or whatever. You want it to taste very flavourful at this point and almost a little more salty than you’d normally like, because this is going to spread out on noodles / rice so the flavour will be less strong.

To make the tahini sauce: blend everything until smooth, adding more water if needed to get a creamy dressing consistency.

Rip the leaves off the kale and steam them for 5 minutes or until vibrantly coloured.

Cook your pasta, rice or whatever you’re using according to directions on the package, and drain but don’t rinse. Add the cheese sauce to pasta, rice, whatever and mix in well, add the kale, tahini sauce and tomatoes; enjoy!

Source:  Thisrawsomeveganlife