Vegan Mac & “Cheese”

Ingredients:

• 4 cloves garlic, minced
• 2 small carrots, chopped
• 1/2 cup onion, chopped
• 2 small Yukon gold potatoes, chopped
• 1/2 small cauliflower, chopped
• 1/2 cup raw almonds
• 1-2 cups unsweetened almond milk
• 1/2 cup nutritional yeast
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1 tsp garlic powder
• 1 tsp pink sea salt
• 16 oz quinoa pasta, cooked

Instructions:

1. Place all vegetables in a medium saucepan. Add enough water to cover. Bring to a boil, cook until soft.
2. Place cashews in a small bowl. Pour 1/2 cup boiled vegetable water over the cashews and allow to soak while vegetables are cooking, about 10-15 minutes.
3. Put softened cashews and their water in a blender, blend until smooth.
4. Add cooked vegetables, seasonings, and 1 cup of the almond milk to the blender. Blend until smooth. Taste the sauce. Add more almond milk for a thinner consistency, adjust seasonings to taste.
5. Serve 2 1/2 cups of sauce over cooked pasta. Try leftover sauce on nachos, tater tots, or in soup. Enjoy!