Bests & Worsts Reviews from Amazon

I used this to make a delicious vegan version of mac and cheese--it's fantastic and will fool anyone who doesn't know it's vegan. Creamy Vegan Mac and Cheese Ingredients  16 oz. dried elbow or shell macaroni  1½ C. peeled/diced russet potatoes  ½ C. peeled/diced carrots  ½ C. chopped onion  1 C. water (preferably use liquid from pot of boiled veggies)  ¾ C. raw cashews (soaked in water for 30 min)  ½ C. coconut milk  ½ C. nutritional yeast flakes  2 Tbs. lemon juice  1½ tsp. salt (or more to taste)  ½ tsp. garlic powder  2 pinch cayenne pepper (optional)  2 pinch paprika Directions 1. Cook macaroni al dente, according to package instructions, drain, and set aside. 2. Bring several C. of water to boil in a small pot. 3. Place chopped potatoes, carrots, 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. 4. When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. 5. Add 1 C. of that cooking water to your blender, along with your remaining ingredients. 6. Blend until smooth. 7. Pour sauce over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve immediately. Or, place macaroni mixture in a baking dish, sprinkle with bread crumbs, and bake at 350 degrees Fahrenheit for 15 minutes, or until crumbs are turning golden brown.