Vegan Mac and Cheese Pasta

Ingredients for 2 servings:

• 250 g pasta shells
• 1 m.-sized potato(s)
• 1 small onion(s)
• 60 g cashew nuts
• 2 tbsp nutritional yeast
• ½ tsp garlic powder
• 1 tbsp Dijon mustard
• ½ lemon(s), juice
• 1 tsp turmeric powder, optional, for color
• ½ tsp paprika powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

healthy and super tasty alternative to the American classic

Pour boiling water over the cashews and soak for 60 minutes. Then drain. Tip: If you have a high-performance blender, you can shorten the soaking time or skip it altogether. Peel the potatoes and cut them into 1 cm cubes, quarter the onion and separate the individual layers slightly. Cook both together for about 10 minutes, until the potatoes are soft. Drain, reserving about 250 ml of the cooking water. Cook the pasta in salted water according to the package instructions, drain, and reserving about 200 ml of the cooking water. Place all ingredients except the pasta and pasta water in a blender and puree until creamy. Add the drained pasta to the pot and heat everything through. For more creaminess, add pasta water if desired and stir in. Garnish with a little paprika and serve. If you like, you can add blanched broccoli florets to the sauce for more bite. I personally put the raw florets in a colander and drain the pasta on top. Then heat everything again in the sauce for about 5 minutes.