Categories: dinner, vegan

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
• • 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

Directions

1. 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.

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

3. 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.

4. 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.

5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 × 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.

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