The Best Creamy Vegan Mac & Cheese (Without Cashews)

Dice your onion, potatoes, and carrots into small cubes and pieces. The smaller the better because it will cook faster.

In a medium saucepan on your stove top, add vegetables with 1 cup of water. Bring to boil, cover, and turn down to simmer for 8-10 minutes until potatoes and carrots are fork-tender.

While veggies are simmering, in small saucepan begin heating olive oil over low-medium heat. SLOWLY add in the flour and whisk together until combined.

Turn up stove to medium heat. SLOWLY add milk and whisk. In 1-2 minutes the mixture will start to thicken QUICKLY. Continue whisking until it forms a dough ball. Once the dough has formed immediately remove from heat so it doesn't burn.

Begin to cook pasta to package instructions until al dente.

Once veggies are fork-tender drain them but SAVE THE LIQUID in a bowl.

In a food processor or high speed blender, add in veggies, flour mixture, spices, dijon mustard, lemon juice, nutritional yeast and 1/4 cup veggie liquid. Blend on high for 1-2 minutes until smooth. If your sauce is too thick add 1-2 tbsp of veggie liquid at a time until it's at the desired consistency.

Pour sauce over cooked noodles. Gently mix and enjoy!