• 2 medium yellow potatoes, peeled and diced
  • 1 large garlic clove, peeled
  • 1 large carrot, peeled and sliced
  • ¼ medium yellow onion, peeled and sliced
  • ½ cup raw cashews*
  • scant ¼ cup large-flake nutritional yeast
  • 1 ½ tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp ground turmeric
  • dash of freshly ground black pepper
  • 12 oz dry pasta shells


  1. Bring a medium pot of water to boil for the vegetables. Boil the potatoes and garlic clove for 2 minutes. Add the carrots and boil for 5 additional minutes. Add the onion and boil for 7 additional minutes.
  2. While the vegetables are boiling, add the remaining ingredients except the pasta to a blender. Drain the veggies saving the water (1 ½ cups), add them to a blender along with the saved water; blend on high until smooth and creamy. It makes about 4 cups of sauce.
  3. Bring a large pot of salted water to boil for the pasta and cook according to the package. Drain and return to the pot. Stir 3 cups of the sauce into the cooked pasta, reserving 1 cup for stirring in later if all the mac and cheese won’t be all eaten immediately. Serve hot.
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