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Here is what you’ll need!
VEGAN MAC ‘N’ CHEESE
2 yellow potatoes, peeled and cubed
1 medium carrot, peeled and cut into 1-inch pieces
1 medium onion, peeled and quartered
½ cup cashews
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoon nutritional yeast
1 pound macaroni, cooked
Add vegetables to a large pot or Dutch oven of boiling water. Cover and allow the vegetables to cook for 10 minutes, until the potatoes are fork-tender.
Remove boiled vegetables from water and save 1½ – 2 cups of the water.
Add vegetables, cashews, and seasonings to a blender with half of the reserved water. Blend, adding a few tablespoons of water at a time until the desired consistency is achieved.
Pour vegetable puree over the macaroni and stir to incorporate before serving.
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