The Ultimate Vegan Mac and Cheese

Ingredients:

• 2 cups elbow macaroni
• 1 cup peeled and diced potatoes
• 1/2 cup peeled and diced carrots
• 1/4 cup nutritional yeast
• 1/4 cup raw cashews
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup vegan butter
• 1/4 cup plant-based milk
• 1/2 cup breadcrumbs
• Fresh parsley, for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions. Drain and set aside.
2. In another pot, add the diced potatoes and carrots and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and set aside.
3. In a blender, combine the cooked potatoes and carrots with the nutritional yeast, cashews, lemon juice, garlic powder, onion powder, mustard powder, smoked paprika, turmeric, salt, black pepper, and cayenne pepper (if using). Blend until smooth and creamy.
4. In a large saucepan, melt the vegan butter over medium heat. Add the plant-based milk and the blended cheese sauce. Stir until well combined and heated through.
5. Add the cooked macaroni to the saucepan and stir until the macaroni is fully coated with the cheese sauce. Cook for an additional 2-3 minutes, until everything is heated through.
6. In a small skillet, melt a tablespoon of vegan butter over medium heat. Add the breadcrumbs and cook until golden brown and crispy.
7. Serve the mac and cheese hot, topped with the crispy breadcrumbs and fresh parsley (if desired).

Enjoy this delicious and comforting vegan mac and cheese!