This vegan macaroni and “cheese” is so creamy and delicious, no one will miss the dairy! No fake cheese required. Ingredients 16 oz macaroni (regular or chickpea noodles) 1 medium russet potato, peeled and cubed 1/3 cup chopped carrots 1 small yellow onion, peeled and roughly chopped 1 cup cooking water, reserved 1/3 cup cashews (raw or roasted is fine) 1 tablespoon olive oil or avocado oil 1 clove garlic, peeled 1 teaspoon salt (adjust to taste) 1/4 teaspoon Dijon mustard 1/4 teaspoon black pepper 1/2 cup nutritional yeast Instructions Add the potato, carrots, and onion to a large pot. Cover with water and bring to a boil. Simmer for 15-20 minutes until the vegetables are fork tender. While the vegetables are cooking, prepare the macaroni according to the package directions in a separate pot. Once the vegetables are soft, reserve 1 cup of the cooking water, then drain the rest of the water from the pot of vegetables. In a blender or food processor, blend the cooking water, cashews, ...