Vegan Mac and Cheese

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There’s a good chance you’ll disagree with me if I say real cheese is easily replaceable. Especially for recipes that are literally covered in cheese. Maybe you would think, how dare of me to challenge the real authenticity of it. Well, in this case, I beg to disagree. The creaminess of this dish is magnificently tasty after it breaks down into your mouth. Lo and behold, Vegan Mac and Cheese. Super healthy, super yummy, right at your fingertips.

Preparation Times:

Vegan Mac and Cheese

Equipment:

Cooking pot
Blender

Ingredients:

10 ounces dried macaroni
1 potato, peeled and diced
1 carrot, peeled and diced
1/3 cup chopped onion
3/4 cup water, from pot of boiled vegetables
1/2 cup raw cashews
1/4 cup coconut milk
2 tbsps nutritional yeasts
1 tbsp fresh lemon juice
1/4 tsp garlic powder
1 pinch paprika

Instructions:

Cook macaroni al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.
In a small pot, bring water to a boil. Place potatoes, carrots, and onions. Cook for about 10 minutes, or until vegetables are tender and soft enough to blend.
Remove the boiled veggies from the pot and place in a blender along with your remaining ingredients. Add 3/4 cup of that cooking water as well. Blend until smooth.
Pour sauce over your cooked macaroni noodles, salt and pepper to taste.
Serve warm.