Mac and Cheese Vegan Style

• Vegan
• Gluten free

• Produce

  • 1/3 cup Carrots
  • 1/4 tsp Garlic powder
  • 1/3 cup Onion
  • 1 1/4 cup Potatoes

• Canned Goods

  • 1/4 cup Coconut milk

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 1 16 oz brown rice penne

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 2 tbsp Nutritional yeast flakes
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Liquids

  • 1 1/2 cup Water

Found on greatgrubdelicioustreats.com

Ingredients

• 1 16 oz Brown Rice Penne, all natural, gluten free (I used Cadia)
• 1¼ cup potatoes, peeled and diced small
• ⅓ cup carrots, diced small
• ⅓ cup chopped onion
• 1½ cup water (use the water you cooked the veggies in)
• ½ cup raw cashews
• ¼ cup coconut milk
• 2 Tbs nutritional yeast flakes
• 1 Tbs lemon juice
• ¼ tsp garlic powder
• ½ tsp salt (or more to taste)
• ⅛ tsp cayenne pepper (optional)

Directions

• In a large pot, cook pasta according to package directions.
• Drain, rinse and set aside.
• Bring 3 cups of water to a boil in a medium sauce pan.
• Add potatoes, carrots and onions.
• Bring back to a boil and reduce heat to low until vegetables are tender.
• Drain water, reserving liquid, and add vegetables to Vitamix.
• Add 1½ cup of reserved water, cashews, coconut milk, nutritional yeast, lemon juice, garlic powder, salt and cayenne pepper to Vitamix.
• Blend on high until ingredients are nice and creamy, less than a minute.
• Add pasta to a serving dish, or back into the large pot, and pour the cheese sauce over the pasta.
• Mix well and serve.