{Recipe} Creamiest Vegan Mac & Cheez

This is the best vegan mac & cheese recipe we've tried, hands down! It's so creamy and amazing..if you're at all curious about it, you should give it a whirl!

You can find the original recipe here. It's a healthier version of some of the vegan mac & cheezy recipes out there and contains no refined oil.

Ingredients:

10 oz dry macaroni (about 2 2/3 cups)

1 cup peeled, cubed potato (yellow or russet)

1/4 cup, peeled and diced carrots

1/3 cup chopped onion

3/4 cup cooking liquid (from the cooked veggies)

1/2 cup raw cashews

1/4 coconut milk

2 TBS nutritional yeast
1 tsp salt
1 TBS lemon juice
1/4 tsp garlic powder
pinch of cayenne
pinch of paprika
breadcrumbs (optional, if baking)

To make:

Cook macaroni according to directions (to al dente) on package and set aside.

Bring a few cups of water to boil in a pot and add the potatoes, carrots and onions. Cook until veggies are tender and soft enough to blend (about 10 minutes). Remove veggies with a slotted spoon and place in high powered blender or food processor.  Add remaining ingredients (except breadcrumbs) and blend until smooth.

Pour sauce over noodles and marvel at the cheesy creaminess of it!!  You can serve it like this or pour into a casserole dish, add some bread crumbs and pop in the oven for about 15-20 minutes at 350F to bake.

Either way, it's delicious!

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