Vegan Mac & Cheese


10 ounces dried macaroni (or about 2 2/3 cups)
1 cup peeled and diced yellow potatoes (or russets)
1/4 cup peeled and diced carrots
1/3 cup chopped onion
3/4 cup water (preferably use liquid from pot of boiled veggies)
1/2 cup raw cashews
1/4 cup coconut milk
2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice
3/4 to 1 teaspoon salt (or more to taste)
1/4 teaspoon garlic powder
1 pinch cayenne pepper (optional)
1 pinch paprika


1. Cook macaroni al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain and set aside.

2. Bring several cups of water to boil in small pot. Place chopped potatoes, carrots and onion in boiling water and cook for about 10 minutes, or until vegetables are tender and soft enough to blend.

3. Use a slotted spoon to remove veggies from cooking water and place them in blender. Add 3/4 cup of cooking water, along with your remaining ingredients.

4. Blend until smooth.

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

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