Vegan Macaroni and Cheese

Serves	4
Prep time	5 minutes
Cook time	15 minutes
Total time	20 minutes
Dietary	Vegan, Vegetarian
Meal type	Lunch, Main Dish, Side Dish
Misc	Child Friendly, Serve Hot

Ingredients

12oz dried macaroni (prepared according to package directions)
1 can coconut milk (or 1 and 1/2 cups)
1 1/4 cup water
1/2 cup raw cashews
1 medium carrot (peeled and cooked; or use 3 cooked baby carrots)
3 tablespoons nutritional yeast flakes
3 tablespoons lemon juice
3 tablespoons cornstarch
1/2 teaspoon onion powder
1/2 teaspoon salt (or to taste)

Directions

Step 1
Prepare macaroni according to package directions.
Step 2
In a blender, combine remaining ingredients and blend until smooth.
Step 3
Pour blender contents over cooked and drained macaroni in a large pot on medium heat.
Step 4
Cook just until mixture starts to boil. Remove from heat, and serve hot. Top with bread crumbs, croutons, chopped green onion, or vegan baco-bits (my favorite!), if desired.

Note

If you're not sure how to cook a carrot, all you have to do is peel it and cook it in boiling water for about 5 minutes. The carrot for this recipe doesn't have to be mashed-potato soft. It just has to be soft enough to be blended up in the blender. What I love about using a carrot in this recipe is that it gives this cheese sauce a fabulous yellow hue, unlike the bright orange that some vegan cheese sauces end up with.