The BEST Super Cheesy Vegan Mac'n'Cheese

Mac'n'Cheese minus the heaviness and with all the delicious flavour you expect!  

Ingredients:

400g BiAglut Gluten Free Pasta Maccheroncini Macaroni  (uncooked)
 

For the sauce:
 

250 g potatoes
1-2 carrots
1 onion
2-3 garlic cloves
175 ml water of the cooked vegetables
80 g Terrain Organic Raw Cashews  OR Melrose 100% Cashew Spread 
3 tbsp Lotus Savoury Yeast Flakes 
1 tbsp lemon juice
1/2 tbsp Spiral Organic Wholegrain French Mustard 
1-2 tsp Maldon Sea Salt Flakes
1 tsp Gourmet Organic Herbs Organic Cayenne Pepper
A small amount of Isola Bio Cuisine Soya Cooking Cream  or Absolute Organic Coconut Cream 

Toppings:
Fresh parsley
Gourmet Organic Herbs Organic Chilli Flakes
 

Method:
Soak Cashews for 4-6 hours (or better overnight), then drain.  You can also use bought cashew butter.
Chop potatoes, carrots, onion and garlic and cook them in boiling water for about 10 min, or until the vegetables are soft enough to blend.
In the meantime, cook pasta ‘al dente’ according to package instructions and drain.
As soon as the vegetables are soft enough to blend, remove them with a slotted spoon from the cooking water and blend them with 175ml of that cooking water along with the remaining ingredients in a blender for about 2 minutes until smooth and creamy. (The consistency of the sauce depends on the amount of the liquid).
Pour the sauce over your cooked noodles, heat up everything once again and refine with soy cream or coconut milk if you like.
Serve your mac and cheese with red pepper flakes and fresh parsley in a pasta dish.
Alternatively, you can place the pasta in a baking dish, sprinkle with bread crumbs and bake at 180C for about 15 minutes to create a bake.