Yummy Macaroni and Cheese

Who doesn’t love mac and cheese? Adding some veggies ups the nutritional game a bit.

SERVINGS 8

INGREDIENTS

• 1 1/2 cups raw cashews (soaked in water for 2 hours)

• 3 tablespoons fresh lemon juice

• 3/4 cup water

• 1 1/2 teaspoons fine sea salt

• 1/4 cup nutritional yeast

• 1/2 clove garlic

• 1/4 teaspoon turmeric

• small head of broccoli bite sized florets

• 3 carrots sliced in bite size pieces

• 16 ounces pasta of choice (recommend chickpea, lentil or edamame pastas)

• freshly ground black pepper or cayenne pepper if desired

• paprika , for garnish if desired

INSTRUCTIONS

• Prepare the pasta according to package directions. Drain the cashews.

• While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, garlic and turmeric in a blender until very smooth. If the mixture is too thick, add a bit of water and blend again.

• Steam the carrots and broccoli for 4-5 minutes

• Once the pasta is tender, drain and rinse, place in pot or bowl and stir in the cheese sauce. Gently mix in the vegetables. Season to taste and serve warm!