Vegan Mac and Cheese
10 ounces dried macaroni
1 cup yellow potatoes (or russets), peeled and diced
¼ cup carrots, peeled and diced
⅓ cup chopped onion
¾ cup water (preferably use liquid from pot of boiled veggies)
½ cup raw cashews
¼ cup coconut milk
2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice
¾ to 1 teaspoon salt (plus more to taste)
¼ teaspoon garlic powder
1 pinch cayenne pepper.
1 pinch paprika
Cook macaroni al dente, according to package instructions, drain, and set aside.
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, depending on how small you have chopped your veggies.
When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add ¾ cup of the cooking water to your blender, along with your the raw cashews, coconut milk, nutritional yeast flakes, lemon juice, in addition to the remaining spices: salt, garlic garlic, cayenne, and paprika. Blend until smooth.
Pour sauce over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve immediately.
If you're feeling ambitious, spoon your macaroni mixture into a baking dish, sprinkle with bread crumbs, and bake at 350F for 15 minutes, or until the crumbs are turning golden brown. This will give you a nice crispy top.