Whip It Up Wednesday – Creamy Vegan Mac & Cheese

Can I get a YUM?!

Creamy Vegan Mac-n-Cheese


10 ounces dried macaroni (or about 2⅔ cups)
1 cup diced yellow potatoes
¼ cup diced carrots
⅓ cup chopped onion
¾ cup liquid from pot of boiled veggies
½ cup raw soaked cashews
¼ cup canned coconut milk
2 1/2 Tablespoons nutritional yeast flakes
1 Tablespoon lemon juice
1 teaspoon Himalayan salt
¼ teaspoon garlic powder


Soak cashews in boiling water for 15-30 minutes while you cook everything else.

Cook macaroni according to package instructions and drain; set aside.

Bring 2-3 cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion into the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft.

Use a slotted spoon to remove the veggies from cooking water, and place them in your blender (a high-powered blender works best).

Add ¾ cup of that cooking water to your blender, along with the remaining ingredients. Blend until smooth.

Pour sauce over cooked macaroni noodles and enjoy! Great over broccoli or other veggies!

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