📖 Instructions

1. Get started by preheating your oven to 375°F (190°C). Grease a 9x13 inch baking dish—this prevents sticking and ensures easy cleanup later.
2. Cook the pasta according to package directions until al dente. Make sure you don't overcook it, no one likes mushy mac! While the pasta is cooking, you can start on the sauce.
3. Drain the pasta in a colander and rinse it with cold water to stop the cooking process. Set it aside for now.
4. Next, it's sauce time! In a high-speed blender, combine the cooked sweet potato, raw cashews (make sure they have been soaked in hot water for at least 30 mins and drained well), nutritional yeast, vegetable broth, lemon juice, garlic powder, onion powder, salt, and pepper.
5. Blend until the sauce is super smooth and creamy. You might need to scrape down the sides of the blender a couple of times to ensure everything is fully incorporated. Add more vegetable broth a tablespoon at a time if the sauce is too thick.
6. Pour the creamy sauce over the cooked pasta in the large pot and stir until the pasta is evenly coated. The color should be this vibrant, cheesy-looking orange—so enticing!
7. Pour the mac and cheese into the prepared baking dish and spread it evenly. If you want to add a breadcrumb topping, now's the time to sprinkle it on.
8. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and lightly golden brown. Keep an eye on it to prevent burning.
9. Remove from the oven and let it cool for a few minutes before serving. This allows the sauce to thicken up a bit. And try not to burn yout tongue!
10. Serve and enjoy this creamy, dreamy vegan mac and cheese! This stuff is seriously addictive.