The BEST Vegan Macaroni and "cheese"

Everybody loves Mac and Cheese, especially the rugrats.  Vegan children are no exception!  I suppose it's the delicate texture, or the bright color... or maybe it just taste awesome.  Whatever the case may be, every mom, and every vegan needs a Mac and Cheese recipe suited to please even the pickiest velvetta connoisseurs.  I've had a lot of vegan Macaroni and Cheese, and I will be the first to admit that they are not all created equal.  Some resemble wet cardboard, others taste like pure old bland noodles... this is BY FAR the best vegan Macaroni I've ever had (with the exception of "Vegetarian Soulfood's" in Atlanta, GA).  Keep in mind that this is not regular full fat, dairy cheese.  It's not going to taste exactly the same, and that's okay.  If you are trying to replicate Velvetta shells and cheese, you definitely want to use the optional Daiya at the end, because it adds the unmistakable taste of cheddar.  This  doesn't take too awful long;  you just need about 10 minutes and a blender.

(GF) I opt to use the gluten free Macaroni shells made by Tinkyada, which can be purchased at healthfood stores, Publix, Kroger, or Walmart.  This recipe is naturally gluten free.

Ingredients:

Pasta

3 Cups or a 16 oz bag of dry Macaroni shells or elbows (I always use Tinkyada brown rice noodles)

1 tsp. coconut oil

Water according to package directions

"Cheese"

1 (15 oz) can of Coconut milk

1/2 Cup Cashews (raw preferably, but roasted works fine)

1/4 Cup Nutritional Yeast Flakes (purchase in health food store, a must have for making cheeses)

1 Tbs. Salt

1/8 Cup Corn starch

1/4 Cup soy milk powder (this can be omitted, but it makes it creamier)

1/4 Cup pimentos 

1 heaping Tbs. Coconut oil

2 Tbs. Lemon juice (IMPORTANT!)

1 tsp. Onion powder

1/2 - 1 Cup of Daiya Cheddar cheese shreds (totally optional, but I use when serving non-vegans, because it makes it taste more like velvetta)

"Cheese" ingredients in the blender, and ready to blend.

Directions:

Begin cooking macaroni according to the instructions, with 1 tsp. of coconut oil, and without salt.

Blend all other ingredients in the blender, til smooth and silky (check for gritty-ness by rubbing a little "cheese" between your finger and thumb).

When macaroni is soft and ready, strain and add back to the pot

Pour your smooth blended "cheese" mixture over your pasta, and heat on medium, stirring until the "cheese" thickens to your liking, only takes me a minute or two

If you opt to use Daiya cheese, add that while thickening

Once your Macaroni and cheese is nice and gooey and thick, remove from heat

Serve within 15 minutes to maintain the ooey gooey-ness

After it cools, it becomes sort of stiff and gelatinous like regular mac and cheese does

Enjoy :)