Sweet Potato Vegan Mac & Cheese

Ingredients

1 sweet potato, peeled and cut into bite-sized pieces (1 1/2 cups)
1 cup chopped carrot
1/4 diced yellow onion
2 cups water
1/2 cup raw cashews, soaked in water for 10 minutes
1/2 cup nutritional yeast
1/2 tsp. turmeric powder
1 1/2 tsp. salt
1/4 tsp. garlic powder
the juice of half a lemon

1 16-oz box of brown rice or other gluten-free pasta

Cheese Sauce

1. Place sweet potato, carrot, and onion in a pan, cover with 2 cups of water and simmer for 20 minutes with the lid on.

2. After 20 minutes, add the veggies (and whatever liquid that’s left in the pan) to your blender.

3. Drain the cashews and add them to the blender, along with the nutritional yeast, turmeric, sea salt, lemon juice and garlic powder.

4. Blend until the sauce is creamy and smooth, about 2 minutes.

5. Pour the sauce into a container and store in the fridge, or make the mac and cheese right away.

Pasta

1. Cook the pasta according to the directions on the box.

2. Strain pasta and rinse with cold water to stop from cooking. Return to pan.

3. Turn heat to very low, and pour as much cheese sauce as you want over the pasta.

4. Add black pepper and salt to taste.