Ingredients

• 200g x macaroni/pasta
• 2 medium carrots, peeled and chopped
• ¼ cup cashews, soaked for 2 hours in water
• 1 dessert spoon garlic powder
• 1 dessert spoon onion powder
• 1/2 teaspoon paprika
• 20g nutritional yeast
• Sea salt to taste
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground mustard
• 250ml unsweetened almond, cashew or other plant-based milk

Directions

1. Boil the carrots in water until very tender (about 6 minutes).
2. Drain the cashews and place them in a blender with the carrots.
3. Cook the shell pasta, al dente.
4. Add the plant-based milk, garlic powder, onion powder, paprika, ground mustard, nutritional yeast, white pepper and sea salt to the blender with the cashew and carrots.
5. Blend on high until smooth (about 2 minutes). If you do not have a high powered blender, blend for a minute then let mixture sit for 5 minutes and blend again until super smooth. If too thick, add water by 1 tablespoon until a smooth consistency.
6. Drain the pasta then place in a bowl with cheese sauce. Let sit until the cheese sauce thickens from the hot pasta.