Vegan Mac and "Cheese"

Ingredients

• Russet potatoes

  Flesh and skin, raw

  1 cup, diced or 150g

• Carrots

  Raw

  ¼ cup chopped or 32g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Whole wheat pasta

  Dry

  10 oz or 284g

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ¼ cup or 60g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Lemon juice

  Raw

  1 tbsp or 15g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Salt

  Table

  ¾ tsp or 5g

Directions

1. Bring a small pot of water to a boil. Add potatoes, carrots, and onions, and cook until soft. This will be about 10 minutes, depending on how small you chopped them.
2. Cook pasta according to package directions, drain and reserve 3/4 of the pasta water
3. Place the remaining ingredients (except salt) in a blender. .
4. When the vegetables are ready, transfer them to the blender using a slotted spoon. Pour in the reserved 3/4 cup of pasta water, then blend until smooth; set sauce aside.
5. Return pasta to the pot, or another dish of your choice.
6. Combine the sauce with the pasta and add salt, to taste. Enjoy!

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