Ingredients 2⅔ cups dried macaroni
1 cup diced potatoes
¼ cup diced carrots
⅓ cup chopped onion
¾ cup water (use liquid from boiled veggies)
½ cup raw cashews
¼ cup coconut milk (can sub for vegan butter)
2 tablespoons nutritional yeast
1 tablespoon lemon juice
¾ teaspoon salt
¼ teaspoon garlic powder
1 pinch cayenne pepper
1 pinch paprika
Cook macaroni al dente as per packet instructions, drain, and set aside.
Place chopped potatoes, carrots, and onion in a pot and cover with boiling water. Boil for 10 minutes, or until vegetables are tender and soft enough to blend.
Use a slotted spoon to remove the vegetables from water and place them in a blender. Add ¾ cup of the cooking water to the blender, along with your remaining ingredients and blend until you have a smooth sauce.
Pour the sauce over the cooked macaroni and stir, taste and adjust seasoning.
Serve in bowls straight away OR place the mixture in a baking dish, sprinkle with bread crumbs, and bake at 170C for 15 minutes, or until crumbs are turning golden brown.