Mac & Cheese: Smoky

By blum099

Ingredients

• 1 small sweet potato, peeled & cubed
• 1 medium carrot, peeled & diced
• 1/2 yellow onion, thinly sliced
• 1/3 cup cashews, soaked 2-4 hours
• 2 tbsp sun-dried tomatoes, soaked 30 minutes
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 2 tsp spicy mustard
• 1 tsp fresh lemon juice
• 1 tsp liquid smoke
• 1/2 tsp tumeric
• 1/4 tsp paprika
• salt & pepper
• 1 cup water
• 12 ounces macaroni or other type noodle
• 4 cups fresh kale, shredded

Details

Adapted from mydarlingvegan.com

Preparation

Step 1

Fill a large pot with water and bring to boil. Add the sweet potato and carrots to the boiling water and cook until tender, about 8-12 minutes.
In a small sauce pan saute the onion until they are translucent and fragrant, about 8 minutes.
Drain and rinse the cashews and sun-dried tomatoes. Place them in a food processor or high-powered blender along with the nutritional yeast, garlic, mustard, lemon juice, liquid smoke, spices, & water. Blend until smooth. Add the cooked vegetables and process again. You may need to add a little more water at this point for it to be pourable.
Prepare the noodles according to the package directions.
Gently reheat the sauce and toss with noodles. Stir in the shredded kale and serve immediately.