Step aside, Kraft! This completely plant-based mac & cheese is a go-to party appetizer and a perfect weeknight comfort food dinner. It's incredibly creamy and full of flavor.
1. Wash the potatoes and carrots. Chop into uniform pieces, about ½-inch each. Soak cashews in a bowl of water.
2. In a large pot of water on hot, boil the potatoes and carrots until soft (about 10 minutes). Turn the heat off and remove the veggies and leave the water in the pot (you’ll need it later in step 4). Lay the carrots and potatoes on a plate or a bowl to cool for 5 minutes.
3. Cook the pasta in another pot according to the directions on the box.
4. Strain cashews and add them and the veggies to a blender with paprika, mustard, garlic powder, onion powder, nutritional yeast, turmeric, and lemon juice. To make it creamy, add the water you used to boil the veggies, ¼ cup at a time until smooth. Too thick? Simply add a little extra water or unsweetened non-dairy milk to thin it out.
5. Add your drained pasta to a dish and top it off with creamy “cheese” sauce. Add a sprinkle of salt and pepper to taste and optional chili flakes.
6. Serve and enjoy!
