Servings: 4-5

 

Ingredients:

• 2 cups peeled and diced potatoes

• 1 cup peeled and diced carrots

• 1 medium onion quartered

• 1/2 cup coconut milk

• 2 tbsp lemon juice

• 3/4 cup raw cashews soaked in warm water for 20 minutes

• 3 tbsp nutritional yeast

• 1/2 tsp garlic powder

• 1/2 tsp smoked paprika

• 1 tsp dried thyme

• 1 tsp oregano

• 1/2 tsp dried basil

• 3-4 tsp vegetable broth powder

• Water

• 1 packet whole wheat macaroni (500 grams)

• 2-3 tbsp whole wheat breadcrumbs

 

 

Directions:

1. Boil the macaroni according to the packet instructions.

2. In some boiling water, place the potatoes, carrots, onion, vegetable broth powder and boil until the vegetables are very soft.

3. Strain the vegetables and keep the boiling water aside.

4. Strain the soaked cashews.

5. Place the soft vegetables and the coconut milk, lemon juice, cashews, nutritional yeast and all the spices into a food processor or blender and blend until you have a thick cheesy sauce. You can add some of the water that was used to boil the vegetables if you need to make the sauce slightly thinner. Adjust the taste with additional spices if need be.

6. In an oven dish , mix the mac and cheese sauce with the pasta.

7. Top with the whole wheat breadcrumbs.

8. Bake in the oven until the top becomes crispy.