July 14th is Nat'l Mac & Cheese Day! Yes, there's an oil for that!

Ingredients

• 2 Tablespoons olive oil
• ½ of a small onion, chopped
• 2 garlic cloves, chopped
• 12 ounces dried macaroni (around 3 cups)
• 1 russet potato, peeled & diced
• 1 medium red pepper, roasted & chopped (or 1 med carrot, peeled & diced)
• ½ cup full-fat coconut or nut milk
• 1 cup vegetable broth
• ¼ cup sunflower seeds or cashews, soaked
• 2 Tablespoons nutritional yeast flakes (use more for a cheesier taste)
• 2 to 4 drops Vitality Dietary Lemon Essential Oil (or 1 TBSP lemon juice)
• ½ teaspoon pink Himalayan or sea salt
• 1 drop of Vitality Dietary Black Pepper Essential Oil (or ½ teaspoon black pepper)
• Paprika for garnish
• To make this recipe gluten-free, replace the traditional macaroni noodles for those made with gluten-free flour such as corn, rice, or chickpea flour. 

Instructions

1. Cook the macaroni al dente according to package directions. Drain and set aside (keep warm).
2. In a skillet, heat oil over medium heat. Add garlic, onion, potatoes, and red pepper/carrots and sauté for a few minutes, until fragrant.
3. Add in coconut milk and vegetable broth, stir, and bring to a simmer. Reduce heat, cover, and let cook until veggies are soft and fork easily goes through when inserted (about 10-15 minutes).
4. Carefully pour skillet contents into a blender container and add remaining ingredients. Blend until smooth.
5. Pour blended sauce over cooked pasta and gently mix together. Garnish with paprika and enjoy!!
6. Alternate serving idea: Use this cheesy-tasting sauce with cooked potatoes, steamed veggies, and different types of pasta.