Ingredients

• 100g gluten free or regular wheat macaroni or shells

• 1/2 cup cashews, unroasted and unsalted

• 3 tablespoons coconut milk, unsweetened

• 1/4 cup vegan parmesan cheese

• 2 tbsp nutritional yeast

• Juice of 1 lemon

• 1/2 tbsp dijon mustard

• 1 clove garlic

• 1 tsp salt

• 1/4 tsp chilli powder

• 1/4 tsp turmeric

• 1/4 tsp paprika

• Black pepper to taste

Utensils

• Cooking pot
• Blender

Method

1. Boil water in a large pot. Salt the water. Add macaroni to the water.

2. While the pasta is cooking, add all other ingredients to a blender to make the sauce.

3. Blend until creamy. If it's a little thick and difficult to blend, feel free to add a little more coconut milk (a little at a time).

4. Once macaroni is ready, drain the water and add the cheesy sauce. Stir and serve!