Sunrabbit's Vegan Mac'n'Cheese

So, what do you do when you are trying to transition your children to a mostly vegan diet and they are obsessed with Kraft Macaroni & Cheese? This is what you do, my friends. You make THIS.

• Ready In: 25 mins
• Serves: 4-6
• Yields: 4 1/2 cups

Ingredients

• 8  ounces whole wheat pasta
• 1⁄2 small onion, peeled and chunked
• 1⁄4 red bell pepper, chunked
• 1  cup  red potatoes, peeled and chunked
• 1⁄4 cup carrot, peeled and chunked
• 3 -4  fresh garlic cloves
• 1⁄2 cup  almond milk
• 1⁄4 cup raw cashews
• 2  teaspoons sea salt
• 1⁄4 teaspoon Dijon mustard
• 1⁄4-1⁄3 cup  unrefined coconut oil
• 1  tablespoon fresh lemon juice
• 1⁄4 teaspoon ground black pepper, to taste

Directions

1. Add onion, peppers, potatoes, carrots, garlic and water to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
2. While the vegetables are simmering, cook pasta until al dente. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
3. Place the almond milk, cashews, salt, coconut oil, mustard, lemon juice and black pepper in a blender cup. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
4. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Serve immediately.