Easy Vegan Mac & Cheese

Indulge in creamy goodness with this easy vegan mac and cheese recipe! Silky, cheesy, and kid-approved, it's a wholesome delight for all.

Ingredients

2 cups Elbow Macaroni or Small Pasta

1 cup Potatoes (peeled and cubed)

1/4 cup Carrots (cut into medium chunks)

1/2 cup Onions (chopped)

1/2 cup Raw Cashews (soaked over night or 4 hours)

1/4 cup Nutritional Yeast

1/4 cup Plant Based Milk (I used unsweetened Almond)

1 Tablespoon Fresh Lemon Juice

1 tsp Garlic Powder

1 tsp Onion Powder

Salt and Pepper to taste

2 cup Vegan Cheese (I used half Gouda and half Cheddar)

Instructions

Add water to a large pot and cook the potatoes, carrots and onions until fork tender. Strain off the liquid (reserving about 1/2 cup) and place in a bowl, set aside.

Cook the pasta according to the package, but a bit more al dente, set aside.

In a blender add the soaked cashews, nutritional yeast, plant based milk, lemon juice, garlic powder, onion powder, salt and pepper, blend until smooth. Add the reserved vegetable liquid one tablespoon at a time to get the consistency that you like, if needed.

Pour the cheese sauce into the pot with the macaroni and stir until well combined. Serve and enjoy.