INGREDIENTS
1 box gluten free organic noodles (jovial. Thrive Market or Amazon)
4 tablespoons organic butter flavored coconut oil (Nutiva. Thrive Market or Amazon)
2 organic peeled, medium potatoes, cut into small cubes (so they cook faster)
1 chopped organic shallot
1 cup organic vegetable broth (Bonafide. Thrive Market, Vitacost, Amazon)
1 teaspoon Simply Organic garlic powder (simplyorganic.com, Thrive Market, Amazon) 
1 teaspoon Simply Organic onion powder
1 tablespoon Organic Dijon mustard
2-3 tablespoons organic lemon juice
2 teaspoons raw honey
1 teaspoon sea salt
6 oz Kite Hill sour cream
4 oz Kite Hill cream cheese
1/2 cup organic nutritional yeast (Anthony’s. Anthonysgoods.com)
1 cup raw organic Terrasol walnuts (terrasol.com or Amazon)
1 cup raw organic pumpkin seeds (GoRaw. Thrive Market or Amazon)
Preheat oven to 375
CHEEZY SAUCE
Melt the vegan butter in a sauce pan. Add the shallot and cook until soft.
In the saucepan, add the one cup of broth and the cut up potatoes.
Bring to a boil and then turn down to low medium heat to cook the potatoes until soft. When the potatoes are done:
Add the onion powder, garlic powder, salt, mustard, lemon juice, honey, cream cheese, sour cream, nutritional yeast and blend it all with an immersion blender.
NOODLES
Cook the noodles according to package.
Drain the noodles and add the CHEEZY SAUCE. Mix well.
TOPPING
In a food processor grind up walnuts and pumpkin seeds.
In an oven proof baking pan put in the Mac and cheese.
Top with the seeds and nuts.
Spray with organic olive oil spray and bake until brown.