Vegan Mac And Cheese

Instructions

1. Soak the 'Cheese Sauce' cashews in hot water for at least 15 minutes, or in cold water for 2 hours. Drain well before use.
2. Bring a large pot of salted water to a boil. Add the 'Pasta' macaroni and cook according to package directions until al dente. Drain and set aside.
3. While the pasta cooks, steam the diced 'Cheese Sauce' potato and carrot until very tender, about 10-15 minutes. This can be done in a steamer basket over boiling water or by boiling directly in water until soft.
4. In a high-speed blender, combine the drained cashews, steamed potato and carrot, nutritional yeast, plant milk, water, apple cider vinegar, Dijon mustard, onion powder, garlic powder, salt, and black pepper from the 'Cheese Sauce' group. Blend until completely smooth and creamy. If the sauce is too thick, add an additional tablespoon or two of plant milk or water until desired consistency is reached.
5. Return the cooked and drained macaroni to the large pot over low heat. Pour the blended cheese sauce over the pasta. Stir well to coat all the macaroni evenly.
6. Heat gently for 2-3 minutes, stirring constantly, until the mac and cheese is warmed through. Serve immediately.