VEGAN CREAMY MAC

CREAMY MAC

You are going to love this Vegan Creamy Mac. It was inspired from a recipe in the What The Health Cookbook. Try this even if you are a mac and cheese lover, it will amaze you.





INGREDIENTS (Organic and local always):
* 10 ounces (2 1/2 cups) of your preferred macaroni pasta
* 1 cup of diced yellow or white potatoes (you can leave skin on if it is thin)
* 1/4 cup diced carrots
* 1/3 cup chopped onions
* 3/4 cup water (liquid from boiled veggies)
* 1/3 cup of raw cashews
* 2 Tbsp nutritional yeast


DIRECTIONS:

• Prepare two medium pots: one to boil water for pasta, the other to boil water for the potatoes and carrots. Once first pot is boiling, add pasta and cook following package instructions.
• in the other pot, add the chopped potato, carrot, and onion mixture and cook about 10 min or until vegetables are tender and soft enough to blend. Cooking time will vary slightly based on how small you have chopped your veggies. 
• When the pasta is done cooking, drain and return to the pot.
• when the veggies are soft enough to blend, use a strainer or slotted spoon to remove then from the cooking water, and place them in your blender. Add 3/4 cup of the veggies cooking water to your blender along with the veggies and the remainder of the ingredients.  Blend until smooth. 
• poor sauce over your cooked macaroni noodles in a dish of your choice, add salt to taste and serve immediately. 

3-4 SERVINGS

*Note, if you are not using a high speed blender for this recipe, it is recommended to soak your cashews for at least 30m minutes before attempting recipe.