If you read my about me page, I mentioned how much I loved mac and cheese growing up, actually I think I mentioned I partially lived off it. Not so good, but really, who doesn’t love mac and cheese? To me and I’m sure many others its such a comfort food. When I decided to become fully vegan I knew mac and cheese was going to be a meal I would really miss. However, I knew that I didn’t have to actually give it up totally. I just needed to make an awesome vegan version. I set out and have created a delicious, creamy, easy and dare I say healthy mac and cheeze, vegan style. I could eat this everyday and sometimes I do. Served with a generous side of steamed broccoli, chili or just by itself. Straight out of the pan. No judgement here. The next mission is to make some crispy mac and cheeze balls with it. So stay tuned, they are coming your way soon! Until then you can make this deliciousness and devour it!

Ingredients:

• Heaping 1 cup potatoes cubed
• Heaping 1/4 cup carrots cubed
• 1/2 a medium onion
• 1 clove of garlic

• 1/4 cup raw soaked  overnight in water cashews
• 2 tablespoons miso paste
• 1 tablespoon soy sauce or tamari
• 1-2 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2-4 tablespoons nutritional yeast flakes
• Pinch of nutmeg
• 1-2 teaspoons mustard powder (optional)
• 1 teaspoon smoked paprika (optional)

1. Boil pasta of your choice in salted water according to package instructions
2. Add the first four ingredients to a separate pot of boiling salted water and let boil until fork tender. 10-15 minutes.
3. Add the remaining ingredients to a blender. I personally love my vitamix but as long as you soak your cashews any blender should work fine!
4. Once the veggies are tender add them and 1/4 cup of the water they boiled in to the blender. Reserve the rest of the water.
5. Blend on high and add water a tablespoon at a time as needed to get it to a creamy thick consistency
6. Taste and add salt and pepper as needed.
7. Mix sauce with your cooked and drained pasta
8. I like to top it with a little more pepper and some smoked paprika if I have it too.

**Notes:

• If I have any sauce leftover it keeps in a closed container in the fridge for a week or so.
• I will also sometimes make a double or triple batch of this recipe and store the leftover sauce in the fridge then when I want some I will boil pasta and just mix the sauce in. If the sauce gets to thick just add some of the pasta water while mixing to thin.
• This is also good smothered over fries for cheese fries. Really the possibilities are endless. Its so good.

Let me know what you think if you make it! =)