Very Good Mac n Cheese

Everyone will tell you their mac n cheese is the best, and maybe mac n cheese is like babies—you think yours is the best. I don’t throw ‘best’ around lightly, but I’ll let you be the word on whether or not this is the best.

Mac n Cheese Sauce

1/2 cup raw cashews, soaked in very hot water for 10 min (or the longer the better!) and drained

1 cup potato, peeled and chopped into approx. 1 inch cubes

1/2 cup carrot, chopped into approx. 1 inch pieces

1 cup unsweetened plant-based milk (I use soy or almond)

3/4 cup veg broth

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

1 jalapeno, roughly chopped into slices (this is optional but I love the kick!)

1/2 tsp paprika (use smoked if you want more of a smoky kick!)

3 heaping tbl nutritional yeast

2 tbl fresh lemon juice

2 garlic cloves

Bring water to boil in a pot and add potato, carrot into boiling water. Cook until you can easily pop a fork in them but not mushy!

Add all of the ingredients into a high speed blender and blend until smooth! Adjust seasoning as needed or add more broth/milk for a thinner consistency.

Cook your chosen pasta noodle and pour the sauce into the pot with drained noodles. Tip: save a little sauce to drizzle on the top of your dished out individual pasta to make it extra saucy! We also add steamed broccoli and chilli flakes when we have them available!

This sauce can also be saved in the fridge (up to a week?!) and re-heated and added to fresh cooked pasta whenever the craving strikes! I love keeping this prepped sauce in our fridge for easy meals.