• Soak cashews in hot water for about 15 minutes.
  1 cup raw cashews
• Place the uncooked macaroni in the inner pot with water and salt.
  16 oz Elbow pasta
• Place the lid on the pot and set it to ‘sealing’.
• Cook on manual function, high pressure for 5 minutes followed by a quick release.
  
• While the pasta cooks, add the soaked cashews, 1 cup water, steamed or raw carrots, lemon juice, nutritional yeast, turmeric, onion powder, garlic powder (or 1 garlic clove), almond milk, and salt to a high powered blender and blend to a smooth consistency.
  1 steamed or raw carrot, 2 teaspoon lemon juice, ½ cup nutritional yeast, ¼ teaspoon turmeric powder, ½ teaspoon garlic powder, ¼ cup almond milk or use water, ½ teaspoon onion powder
• Add the vegan butter, pepper powder, and the prepared sauce and stir well with cooked pasta.
  1 tablespoon vegan butter, ½ teaspoon pepper powder
• Add a little more almond milk and stir well if you do not get the right consistency the first time.
• Stir well until it is smooth and creamy. Season as necessary to taste.
  
• Vegan Mac and Cheese is ready! Serve them warm and enjoy with your little ones!

Stovetop method

• The stovetop version isn’t much different because it is the sauce that brings the real creaminess to it. Bring a large pot of salted water to boil and cook the pasta as per directions on the package.
• As the pasta cooks, blend the ingredients for the sauce: Soaked cashews, 1 cup water, steamed carrot or raw, lemon juice, nutritional yeast, turmeric, garlic powder, and salt.
• Blend to a smooth consistency and mix in with the cooked pasta. Stir well and serve with steamed broccoli as a topping! Enjoy.