MAC & CHEESE (Vegan)

I found this recipe on the VegNews website (by Allison Rivers Samson). It was voted their #1 recipe for several years. It is pretty awesome for not having any dairy or fake stuff in it. I wouldn't say it tastes that much like mac & cheese, but it is really good anyway.

INGREDIENTS:

4 quarts water

1 tablespoon sea salt

8 ounces macaroni

4 slices of bread, torn into large pieces

2 tablespoons + 1/3 cup non-hydrogenated margarine (the first time I made this, I actually didn't see the "+1/3 cup" part and only used 2 T... still good!)

2 tablespoons shallots, peeled and chopped

1 cup red or yellow potatoes, peeled and chopped

1/4 cup carrots, peeled and chopped

1/3 cup onion, peeled and chopped

1 cup water

1/4 cup raw cashews

2 teaspoons sea salt

1/4 teaspoon garlic, minced

1/4 teaspoon Dijon mustard

1 tablespoon lemon juice, freshly squeezed

1/4 teaspoon black pepper

1/8 teaspoon cayenne

1/4 teaspoon paprika

In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside. (You know how to do this... no photo)

In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.

Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated.

Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika.

Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.