Family-Friendly Mac & Cheese with the The Phytogenic Chef(TM)

Easy Mac-N-Cheese Recipe
Ingredients: (4 servings) •1 cup raw cashews - soaked overnight
•¼ cup nutritional yeast
•½ cup cooked carrots
•½ cup cooked potatoes - any you can find will do. •¼ tsp garlic powder
•¼ tsp turmeric
•¼ tsp ground pepper
•¼ tsp smoked paprika •¼ tsp salt
•¼ tsp ground cayenne (optional) •1 cup of filtered warm water - you can also use the water that you cooked the potatoes and carrots in. (Note: I mentioned cold water in the video - my mistake! Be sure it’s warm)
•3 cups uncooked elbow macaroni - I use Modern Table Elbows bean pasta
Directions:
1. Cook pasta according to directions on the package
2. Add all of the remaining ingredients and ¼ cup of the water to a high-speed blender or Vitamix
3. Start on the lowest speed setting gradually working your way up to high speed while slowly adding in the remaining water. (Note: you may not need all of the water so check for consistency about halfway through and adjust to your preference. It will tighten up a bit once added to the pasta so don’t worry if it seems a little runny.)
4. Combine the cheese sauce and pasta and enjoy!