Ingredients

• 1/2 cup raw cashews, soaked 10-15 min in hot water
• 16 ounces macaroni
• 1 cup potato, peeled and diced in 1-inch
• 1/2 cup carrot, peeled and chopped
• 1 cup soymilk
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 2 -3 tablespoons nutritional yeast
• 2 1/2 tablespoons starch
• 2 tablespoons lemon juice
• 2 minced garlic cloves

Instructions

1. 1.Steam or boil the potatoes & carrots until tender (about 8-10 minutes). Drain and set aside.

2. 2.Place macaroni in a large pot of salted boiling water. Cook until al dente & according to package directions (about 9-10 minutes). Drain and set aside.

3. 3.Drain & rinse cashews and discard water. Now place all ingredients in a high-powered blender (except garlic & butter). Blend until potatoes, carrots & cashews have completely broken down & sauce is smooth, about 1-2 minutes. Set aside.

4. 4.Heat up butter in large pan over medium heat. When melted, add garlic & sauté for 1-2 minutes, until lightly brown (be careful not to burn).

5. 5.Pour in cheese sauce and cook for 4-5 minutes, until sauce thickens up and becomes slightly stretchy. Stir often to prevent burning. If it's too thick, add a small amount of broth & stir. Taste for seasoning, and add more if needed.

6. 6.Now add pasta and gently toss to coat. Serve immediately. Enjoy!