Macaroni and "Cheese " [vegan]

Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time : 30 Minutes Serves: 2-6

Note: This recipe makes 3 servings of sauce so: Double or triple the amount of pasta OR save the rest of the sauce in a jar and store in the fridge and use for up to 2 more meals!

INGREDIENTS

1/2 a large white onion, roughly chopped

2 tsp minced garlic

1 carrot, roughly chopped

1 handful cashews, unsalted

2 red potatoes, roughly chopped

1 tsp onion powder

1 tsp garlic powder

1 cup water

1 cup canned coconut milk, lite

1 tsp oregano

1/2 tsp ground pepper

1 tsp salt

1 tsp turmeric

1 tsp crushed red pepper flakes

8 oz red lentil pasta

1/2 cup nutritional yeast

1/4 cup pasta water

1 large handful cherry tomatoes, halved

1/2 tbsp olive oil

DIRECTIONS

1. Preheat your toaster oven to 350 degrees F.

2. Roughly chop your veggies into chunks, they are going to be blended at the end so don't worry! (Exclude the cherry tomatoes).

3. In a small pot, bring the water and coconut milk to a boil, add your veggies, cashews, onion powder, garlic powder, and oregano, cover and let simmer on low- medium heat for 15-20 minutes.

4. In the meantime cook the pasta according to the package directions, put 1/4 cup of the pasta water to the side, we will add it to our sauce later.

5. Slice the cherry tomatoes in half, add to a small baking sheet, drizzle with olive oil, salt and pepper to taste and bake in the toaster over for about 10 minutes.

5. Empty your pot ingredients into a high power blender, add the pasta water we saved earlier, turmeric, salt, pepper and nutritional yeast and blend until you reach a smooth, creamy consistency.

6. In a pot or bowl, add the cooked pasta and 1/3 of the sauce and fold until all mixed together. top with the cherry tomatoes and crushed red pepper and enjoy!

If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!