Soak the cashews in water for at least one hour prior.
Boil water for the macaroni on the stove top and cook it al dente. Meanwhile, chop the potato and carrot and boil them over medium high heat.
Drain the vegetables when they're soft and blendable. The carrot adds a little more flavor to the sauce, but I have also made the sauce without it. It's good either way -- if you like carrots and want to add a slightly sweet kick, I recommend keeping it in the recipe.
Blend the vegetables with the rest of the ingredients (milk, yeast, garlic & onion powder, soaked and drained cashews, salt, lemon juice, water) in a food processor or a powerful blender.
Finally, pour the sauce over the cooked macaroni and enjoy.
Note on the milk: I personally don't like the taste of coconut too much, so the second time I made it I used almond milk and preferred it that way. But if you like coconut, you will like the result if you use it!
*Adjust liquids depending on how thick you want your sauce.
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