MacaRAWni and Cheese

This was a completely experimental recipe, that came out of my craving for mac and cheese. In the end, it turned out quite good- very creamy, and cheesy tasting! 

Noodles:

I used carrots, though you could also used squash or zucchini. 

Cheesy Sauce: 

1 c cashews

1/4 c pine nuts

salt and pepper to taste

1/8 c nutritional yeast 

1/8 tsp cumin

enough water to create the right consistency (about 1/8 c)

For the macaroni:

Slice the zucchini/carrot/squash with a veggie peeler or cheese grater, depending on how thick you want the noodles. In my personal opinion, the thicker noodles are better for macaroni and cheese. 

For the cheesy sauce: 

Blend all ingredients in food processor, adding water as needed, until very creamy. 

Top the noodles with the cheesy sauce and enjoy your macaRAWni and Cheese!