(Recipe from veganyumminess.com.)

Serves 4-5

This macaroni and cheese satisfies those hungry tummies AND you can feel good about incorporating those healthy veggies too!

Ingredients

• 10 ounces macaroni noodles
• 1 C peeled and diced yellow potatoes
• 1/4 C peeled and diced carrots
• 1/3 C chopped onion
• 3/4 C water from the boiled vegetables
• 1/2 C raw cashews
• 1/4 C coconut milk
• 2 T nutritional yeast flakes
• 1 T lemon juice
• 1 tsp salt (or more, to taste)
• 1/4 tsp garlic powder
• 1 pinch cayenne pepper
• 1 pinch paprika

Preparation Steps

1. Cook macaroni according to package directions. Drain, and set aside.
2. Bring 2 cups of water to boil in a small saucepan and add the chopped potatoes, carrots, and onions. Cook for approximately 10 minutes, until soft.
3. Remove the vegetables from the saucepan with a slotted spoon and place them directly into the food processor.
4. Add 3/4 C of the cooking water and the rest of the ingredients and blend until smooth.
5. Pour the sauce over the cooked macaroni and serve.