Vegan Mac & Cheese!!!

This recipe is great for Spring which is Kapha time to give you the taste you love without the added congestion that cheese and dairy can cause at this time.  As many of you know, I don't think dairy in many cases is the problem but our digestion is.  We can talk more about this at another time.

So you love Mac & Cheese but you don't want all that cheese, then you have to try this recipe.  I think it tastes great and you can spice it up as much or as little as you like.   The other great thing about this recipe is it is fast and easy to make.  So put away that box of processed mac & cheese with ingredients you can't pronounce and try this instead.

As always shoot for organic ingredients🥕🥔


.  10 oz. dried macaroni (a little less then 3 cups)
.  1 cup of yellow potatoes that you peel and dice
.  1/2 cup of carrots that you peel and dice
.  1/4 cup of chopped onions
.  3/4 cup of water from the liquid you used to cook the pot of boiled veggies
.  1/2 cup of raw cashews
.  1/4cup of coconut milk
.  2 heaping tablespoons of nutritional yeast flakes.
.  1 tablespoon of lemon juice
.  1/4-1/2 teaspoon of garlic powder
.  Pinch of cayenne (according to taste)
.  Pinch of paprika

.  Cook macaroni al dente following instructions on package.  Drain and set aside.
.  Bring 3-4 cups of water to boil in a small pot and place in the chopped carrots🥕,
potatoes 🥔 and onions in the pot and cook for about 10 minutes or until the veggies are soft enough to blend.
.  Once the veggies are soft for blending use a slotted spoon to remove them from the water and place them in your blender (I use the Vita-mix).  Add the 3/4 cup of cooking water from your cooked veggies to the blender along with all the remaining ingredients.
.  Blend until smooth.
.  Pour your blended sauce over your cooked macaroni in a bowl and mix well, then salt and pepper to taste and serve warm.
. You can also turn this into a baked dish by sprinkling some bread crumb or ground up almonds over the top and bake in a baking dish at 350 degrees for about 15 minutes or until top turns a golden brown.

Note:  I like to soak my cashews for about 30 min.  If you are not using a high speed blender like a Vita-mix though, I highly recommend you do this.