2⅔ cups dried macaroni
1 cup peeled/diced yellow potatoes
¼ cup peeled/diced carrots
⅓ cup chopped onion
⅓ cup chopped celery
16 oz stewed tomatoes
¾ liquid from pot of boiled veggies
½ cup raw cashews (soaked overnight)
1/2 cup coconut milk
2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice
1 cup vegetable Stock
2 cubes vegetable bouillon
5-6 garlic cloves
1 pinch smoked paprika
Cook macaroni al dente, according to package instructions drain, and set aside.
Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, celery, vegetable stock, vegetable bouillon and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.
When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender with stewed tomatoes. Add ¾ cup of that cooking water to your blender, along with your remaining ingredients.
Blend until smooth.
Pour sauce over your cooked macaroni noodles in a dish of your choice and serve immediately.
*OPTIONAL* place macaroni mixture in a baking dish, sprinkle with smoked paprika, and bake at 350 degrees Fahrenheit for 10-15 minutes.
For creamier sauce, add more coconut milk to desired texture. Add a little at a time so that mixture does not become too watery.
For cheesier sauce, add more nutritional yeast flakes
Garnish with chives for added flavor and color!