The idea of vegan mac & cheese used to make me very nervous.

Like ice cream, mac & cheese was one of those dishes that had to be very similar for me to continue this lifestyle. 

That's real.

I've tried a lot of vegan mac & cheese recipes and this one is pretty damn good. It's adapted from the Veg News recipe but it requires less ingredients (but doesn't sacrifice taste or texture).

It's creamy (thanks to the cashews & potatoes), delicious and has all accessible ingredients.

My fam always get excited when they know mac & cheese is for dinner. 

Quick tips:

• If you're short on time, parboil your cashews instead of soaking them.
• Don't use russet potatoes in this recipe-it will make the sauce too thick and texture kind of weird
• If your blender doesn't have a vent on top, wait until the potato mixture cools before blending or use a towel on top to avoid splatter from the hot liquid
• If you're looking for vegan cheese...Field Roast, Follow Your Heart & Daiya are a few brands out there. You can truly get away with not using it at all though. :-)