The mother of all Whole Food Plant Based Mac and Cheese Recipes

INGREDIENTS

1 1/2 cups

peeled and chopped russet potato (240g)

1 cup

chopped carrot (130g)

1/2 cup

diced yellow onion (65g)

1 tbsp

chopped turmeric or 1 teaspoon turmeric powder (10g )

garlic cloves, peeled and left whole

2 1/2 cups

water, divided (590ml)

1/2 cup

raw cashews, soaked in water for 10 minutes (75g)

1/2 cup

nutritional yeast (40g)

1 tsp

salt

Gluten free pasta (brown rice or quinoa pasta are my faves)