Vegan Mac and cheese

Step 1/6

• 113⅓ g macaroni

• pot
• Strainer
• wooden spoon

Cook macaroni al dente, according to package instructions drain, and set aside.

Step 2/6

• 42⅔ g russet potatoes
• 10⅔ g carrots
• 14⅓ g onions

• pot
• wooden spoon

Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your vegetables.

Step 3/6

• 59 ml water
• 21⅓ g cashews
• 20 ml coconut milk
• ⅔ tbsp nutritional yeast
• ⅓ tbsp lemon juice
• ⅓ tsp Salt
• ⅛ tsp garlic powder
• ⅛ tbsp Paprika
• ⅛ tbsp cayenne pepper

• blender
• slotted spoon

When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add water to your blender, along with your remaining ingredients (including cashews).

Step 4/6

Blend until smooth.

Step 5/6

Pour sauce over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve immediately.

Step 6/6

Or, place macaroni mixture in a baking dish, sprinkle with bread crumbs, and bake at 350 degrees Fahrenheit for 15 minutes, or until crumbs are turning golden brown.