Step 1

Bring a large pot of water to boiling and add the elbow macaroni. Cook until tender, about 12-15 minutes.

Step 2

While the pasta is cooking, place the cauliflower & carrots in a microwavable dish and add 2 tablespoons of water. Cover and microwave for 5-7 minutes or until tender. You can also boil the vegetables until tender instead of steaming. Drain the excess water.

Step 3

In a high powered blender, add the cooked cauliflower, carrots, and all the rest of the ingredients. Blend until smooth & creamy. ***If you don't have a high powered blender you will want to soak your cashews in warm water for 20 min to soften them before blending.

Step 4

Drain the pasta in a colander and then return to the pot. Add the cheese sauce and mix until well combined. Serve immediately!

Step 5

Store in an airtight container in the fridge for a week.