Dairy-free, cheesy goodness is possible thanks to nutritional yeast! Even kids will like this vegan mac and cheese. Learn it in 60 seconds!

Ingredients:

• Macaroni Noodles – 2-2/3 CUPS (dried)
• Sweet Potato – 1 CUP (diced)
• Carrots – 1/4 CUP (diced)
• Onion – 1/3 CUP (diced)
• Raw Cashews – 1/4 CUP
• Nutritional Yeast – 2 TBSP
• Coconut Milk – 1/4 CUP
• Salt – 3/4 TSP
• Garlic Powder – 1/4 TSP
• Paprika – pinch
• Cayenne or Chili Powder – pinch (optional)
• Cooking water from boiling veggies – 3/4 CUP
• Lemon Juice – 1 TBSP (or 1/2 Lemon squeezed)

Directions:

1. COOK MACARONI NOODLES
2. CHOP sweet potatoes, carrots, & onions
3. COOK VEGGIES in boiling water for 10 minutes (or until they are soft enough to blend)
4. Use slotted spoon to REMOVE FROM COOKING WATER
5. ADD TO BLENDER with 3/4 cup of “cooking water” & remaining ingredients
6. BLEND until smooth
7. POUR SAUCE over cooked macaroni noodles
8. ADD LEMON JUICE & SALT to taste
9. GARNISH with paprika, cayenne or chili powder & parsley (optional)
10. ENJOY!