Vegan Mac and Cheese with Roasted Vegetables

Ingredients

• 1 pound Macaroni Pasta
• 1 head Cauliflower
• 1 head Broccoli
• 2 medium Carrots
• 1/2 cup Nutritional Yeast
• 1 cup Cashews (soaked)
• 1 cup Plant-Based Milk
• 1 tablespoon Lemon Juice
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Take the 1 head of cauliflower and 1 head of broccoli, and cut them into 1-inch florets. Peel the 2 medium carrots and cut them into 1/2-inch thick rounds. Arrange all the cut vegetables in a single layer on a large baking sheet, then sprinkle them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. 2Place the baking sheet with the seasoned vegetables into the preheated oven. Roast the vegetables for 20 to 25 minutes, or until they are tender when pierced with a fork and slightly browned at the edges.
3. 3While the vegetables are roasting, fill a large pot with water and bring it to a rolling boil over high heat. Add the 1 pound of macaroni pasta to the boiling water and cook for 8 to 10 minutes, stirring occasionally, until the pasta is tender but still firm to the bite.
4. 4While the pasta cooks, combine the 1 cup of soaked cashews, 1/2 cup of nutritional yeast, 1 cup of plant-based milk, 1 tablespoon of lemon juice, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper in a high-speed blender. Blend on high speed for 2 to 3 minutes, or until the mixture is completely smooth and creamy, scraping down the sides of the blender as needed.
5. 5Once cooked, carefully drain the 1 pound of macaroni pasta using a colander, then return the drained pasta to the large pot. Add the smooth cashew cheese sauce and the roasted 1 head of cauliflower, 1 head of broccoli, and 2 medium carrots to the pot. Stir gently until all the pasta and vegetables are evenly coated with the sauce, then serve immediately.

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