- 10 oz. dried macaroni
- 1 cups peeled and diced yellow potatoes
- 1/2 cup peeled and diced carrots
- 1/2 cup chopped onion
- 3/4 cup hot water
- 1/2 cup raw cashews (soaked for 30 minutes if possible)
- 1/4 cup coconut milk
- 2 tbsp. nutritional yeast flakes
- 1 tbsp. lemon juice
- 1 tbsp. mustard (dijon, spicy brown, or yellow)
- 1 tsp. garlic powder
- 1 tsp. salt (or more to taste)
- 1 pinch cayenne pepper (optional)
- 1 pinch paprika
Cook the macaroni. Drain. Set aside.
Fill a medium pot with water. Bring to a boil. Cook potatoes, carrots, and onions for 10-15 minutes, until they are soft enough to blend. When they are soft enough to blend, strain the water out.
Place the potato, onion, carrot mixture in the blender. Add hot water, cashews, coconut milk, nutritional yeast, lemon juice, mustard, garlic powder, salt, cayenne, and paprika. Blend until smooth. I added more salt and garlic powder until it tasted awesome. (Note: If you add more salt/garlic powder, only add a little at a time, blend, and taste repeatedly so you do not add too much.)
Pour sauce over macaroni. Stir. Enjoy!
Note: This recipe can also be used for for nachos, cheesy potatoes, etc. The possibilities are endless…
This recipe was adapted from Vegan Yumminess’ Creamy Vegan Mac and Cheese. © 2014 Sarah K. Woodcock. All rights reserved. Click here to read our disclaimer about endorsements. Click here to read our disclaimer about food, which the use of this website and recipe is subject to.