Golden mac and cheese

Bring to a boil the pasta of choice in water with some salt and a few dollops of olive oil. Cook until al dente or how you like it and drain.

In another pot add in 1 1/3 cup peeled and sliced potatoes, 1/2 cup peeled and sliced carrots, 1/2 cup cashews, cover with water, add salt and cook until soft.

Once cooked, drain slightly, add to a high-speed blender and blend until smooth, add in 1/2 cup coconut milk or any other plant-based milk of choice, 1/4 cup nutritional yeast, 1 heaped tbsp turmeric, 1 tsp apple cider vinegar, salt, and pepper taste!

Pour back into a saucepan and bring to simmer on medium, stirring while the sauce thickens, once thicken, add in the pasta, mix well until covered, add in a handful of baby spinach before serving.

Serve with toasted walnuts, cracked black pepper, and toasted bread crumbs.

Reprinted with permission from Life in the South, follow along on Instagram.