- 2 medium potatoes
- 1 medium carrot
- 1/2 cup water
- 1/3 cup olive oil
- 1 Tbsp. lemon juice
- 1/2 cup+2 tbsp nutritional yeast (this is vital to use, if you don't use it you won't get the nutty cheesy flavor)
- 1/4 tsp. garlic powder (if you want)
- dash of cayenne + paprika+ salt (as much as you like)
- 1/2 cup of cashews (soaked for 2-3 hours)
Preparation:
- Boil the potatoes, carrots and cashews until soft.
- Blend potatoes and carrots together along with the rest of the ingredients on high in blender until the cheese is extremely smooth.
- Put it on the macaroni and voila!
I also use the same cheese sauce for my lasagna and for dipping nachos. Enjoy!
(Note: The photo shows the Mac & Cheese inside a vegan omelet, for which the recipe will follow soon!)
