Vegan Mac And Cheese - Chocolate Covered Katie

1/2 cup raw cashews or macadamia nuts (for nut-free, try this Vegan Cheese Sauce)
1 medium carrot peeled and steamed or roasted (80g)
1/4 cup nutritional yeast OR half a cup shredded vegan cheese
1 tsp white vinegar or apple cider vinegar
1/2 cup water plus more for soaking
2 tsp vegan butter (optional for added richness)
1 tsp salt
1/4 tsp onion powder
1/8 tsp ground nutmeg (optional)
6 oz macaroni noodles or you can put the sauce over veggies or use it as a dipping sauce

To make vegan mac and cheese, completely cover the nuts in a bowl with water. Let soak anywhere from 2-6 hours, or refrigerate and soak overnight. Drain fully. Combine all sauce ingredients (including 1/2 cup water, but not including the optional shredded cheese or macaroni noodles). Blend in a blender or with an immersion blender until completely smooth. Transfer to a small pot and heat to your desired temperature, stirring optional cheese shreds in at the end. Taste, and add extra seasonings (onion, salt, nutmeg, pepper) if desired. I like to add another 1/2 tsp salt and a pinch more nutmeg. If using, cook the pasta according to package directions. You can serve the sauce over noodles, rice, spaghetti squash, toast, or roasted vegetables.
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The recipe was inspired by this Vegan Alfredo Sauce Recipe.