CREAMY PLANT-BASED MAC & CHEESE

Creamy Plant-Based Mac and Cheese
Ingredients:
2 cups elbow macaroni (brown rice pasta, whole grain)
1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
1 cup diced potatoes, washed but do not have to be peeled
1/2 cup diced carrots
1 cup nutritional yeast
1/4 cup raw cashews (soaked in hot water for 15-20 minutes)
1/4 cup unsweetened plant-based milk
3 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoon Dijon mustard
1 teaspoon onion powder
Salt and pepper to taste
Optional: Smoked paprika or hot sauce for extra flavor
Instructions:
Cook the Pasta:
Cook the elbow macaroni according to the package instructions. Drain.  Time it to be ready and piping hot when sauce is ready.
Prepare the Sauce:
In a medium saucepan, combine diced potatoes and carrots. Cover with water and bring to a boil. Cook until the vegetables are fork-tender. In a blender, combine the cooked potatoes and carrots with white beans, nutritional yeast, soaked cashews, plant-based milk, lemon juice, olive oil, minced garlic, Dijon mustard, onion powder, salt, and pepper. Blend until smooth and creamy. Adjust the consistency with more plant-based milk if needed.
Combine Sauce and Pasta:
Pour the creamy sauce over the cooked macaroni and gently toss until the pasta is well coated. Taste and adjust the seasoning, adding more salt, pepper, or any desired optional flavourings like smoked paprika or hot sauce.
Heat the mac and cheese on the stove if needed and serve hot.
Optional Baking:
If you prefer a baked version, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs or vegan cheese, and bake until golden brown.  Use a whole wheat or sourdough bread for your breadcrumbs!

This plant-based mac & cheese is not only flavourful but also packed with protein from the white beans. Feel free to customize it with your favorite add-ins or toppings. Enjoy your comforting and nutritious mac & cheese!