Soak cashews covered in room temperature water overnight or cover in boiling water and allow to soak for 2 hours. Drain in strainer and rinse with fresh water.
Peel potatoes and carrots and cut into large pieces. Place in 4 qt or larger stovetop pot, cover with water (about 2" over veggies) and cover with lid. Bring to a rolling boil over medium high heat for 10-15 minutes until tender. Remove from heat and drain in colander or strainer.
Place cashews, potatoes, carrots, and remaining ingredients into blender or food processor. Run at high speed until thoroughly pureed and creamy.
Prepare pasta (macaroni) according to package instructions. Drain thoroughly.
Place pasta in a large mixing or serving bowl. Pour cheese sauce over pasta, a small amount at a time, and stir until thoroughly coated. Add more if desired.
Serve hot. Enjoy!
🥕Have fun with this basic recipe. I love to add other goodies like steamed broccoli, diced tomato, peppers, breadcrumbs, vegan parmesan. To toast breadcrumbs or cheese, spoon mac & cheese into a cast iron or flame-proof pan. Sprinkle with breadcrumbs and grated vegan parmesan and place under broiler for about one minute. 🥕This recipe can be prepared gluten-free by using gluten-free pasta.🥕I suggest heating the left-over cheese sauce in a saucepan on a stovetop, however you can also heat the sauce in a microwave in short increments of 10-15 seconds until desired temperature is reached. Don’t over heat in microwave, as the sauce may caramelize and possibly burn. Store extra cheese sauce in an air-tight container in the fridge for up to 4 days. It's great for nachos, on top of veggies or whatever you like!
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