SERVES 4
Let’s face it: mac & cheese is just about the most nostalgic dish out there for many of us. It brings us back to a time when our priorities were completely different. Playing hard with our friends was at the top of the list. And good, hearty food was part of that joy. This recipe captures that time, and it can define that joy for a whole new generation. Our kids love this mac & cheese, so much so that our son, Kanai, asked that we add it to the weekly menu. We’re happy to say yes, because this version is loaded with veggies in the secret sauce. So it’s packed with the good stuff and still tastes like the guilty stuff!
1 16-oz. package whole-wheat or gluten-free macaroni noodles
3 cups diced potatoes
½ cup diced carrots
¼ cup cashews, soaked for at least 2 hours
2¼ tsp. Himalayan pink salt
2 Tbsp. lemon juice
½ tsp. garlic powder
½ tsp. onion powder
2 Tbsp. olive oil
4 Tbsp. nutritional yeast
⅛ tsp. turmeric powder
1 Follow the cooking instructions on the package of macaroni noodles and set them aside.
2 Boil potatoes and carrots in a pot of water until soft, about 10–15 minutes. Drain the potatoes and carrots, reserving 1 cup of broth.
3 Place the potatoes, carrots, and reserved broth in a high-powered blender and blend until smooth. We like to do this while the potatoes, carrots, and broth are still really hot, so that they mash more easily and the end result is that melted, creamy mac & cheese texture.
4 Add in the soaked cashews, salt, lemon juice, garlic powder, onion powder, olive oil, nutritional yeast, and turmeric. Blend at high speed for 45 seconds twice, or until the mixture is creamy and smooth.
5 Serve over the macaroni noodles right away, while the sauce is still warm.