Bad Vegan Lady

SPICY VEGAN MAC&CHEESE

Servings	Prep Time
4people	10 minutes

Cook Time	Passive Time
25-30minutes	3-4hours soaking

Servings	Prep Time
4people	10 minutes

Cook Time	Passive Time
25-30minutes	3-4hours soaking

Ingredients

2cups macaronidried
1 cup sweet potatopeeled and diced
1 cup carrotspeeled and diced
1tablespoon olive oil
1small red onion
1-2 jalapenosleave seeds in for a spicier kick, or remove seeds for a milder kick
2-3cloves garlic
1/4cup nutritional yeast
1/2cup raw cashewssoaked, 3-4 hours
1tablespoon lemon juice
1tablespoon apple cider vinegar
1 tablespoon mustard
3/4 cup waterpreferably use liquid from pot of boiled veggies
salt and pepper to taste
paprika for garnish

Instructions

Bring several cups of water to boil in a pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.
In a separate frying pan, saute chopped onions, jalapenos and garlic until soft, about 5 minutes.
When the boiled veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place into the food processor. Reserve ¾ cup of that cooking water to slowly add to your cheese sauce mixture, depending on how thick you want it.
Add the remaining ingredients. Blend until smooth.
Cook macaroni al dente, according to package instructions, drain, and set aside. (Water Saving Tip: I just add a little more water to the pot and boil my macaroni in the boiled veggie water).
Pour sauce over your cooked macaroni noodles in a dish of your choice, fold into the noodles, taste for salt. Serve with paprika and hot sauce. Enjoy immediately!