Ingredient

• ¾ cup peeled and diced Yukon Gold potato
• ¾ cup peeled and diced sweet potato
• 2 garlic cloves
• ¼ cup raw cashews
• 1 tablespoon apple cider vinegar
• 2 tablespoons nutritional yeast
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ cup extra-virgin olive oil
• ¼ cup water
• 12 ounces elbow macaroni
• sea salt, to taste

Direction

1. Make the vegan cheese: Place the Yukon Gold potatoes and sweet potatoes in a saucepan and cover with cold water by 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
2. Drain the potatoes and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.
3. Make the mac and cheese: Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve ½ cup of the pasta cooking water before draining.
4. Drain and transfer the pasta back to the pot. Stir in the vegan cheese sauce, adding up to ½ cup pasta water to loosen the sauce, as necessary. Season to taste and serve.