A creamy and flavorful vegan take on classic mac and cheese, using a vibrant yellow sauce made from potatoes, carrots, and nutritional yeast to mimic the sunny hue of traditional cheese sauce. Ingredients: 2 cups elbow macaroni 2 cups peeled and diced yellow potatoes 1 cup peeled and diced carrots 1/2 cup nutritional yeast 1/3 cup refined coconut oil 1/2 cup unsweetened almond milk 1/4 cup raw cashews 2 tablespoons lemon juice 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon turmeric powder Salt and pepper to taste Instructions: Boil macaroni according to package instructions, drain, and set aside In a separate pot, boil potatoes and carrots until soft, about 10-15 minutes In a blender, combine cooked potatoes, carrots, nutritional yeast, coconut oil, almond milk, cashews, lemon juice, garlic powder, onion powder, turmeric powder, salt, and pepper ...