Ingredients

• 4 quarts Water
• 1 tablespoon sea salt
• 8 ounces macaroni
• 4 slices bread torn into small pieces
• 2 tablespoons Earth Balance vegan butter
• 1/3 cup Earth Balance vegan butter
• 2 tablespoons shallots, chopped
• 1 cup red potatoes, skinned and thinly sliced
• 1/4 cup carrots, chopped
• 1/3 cup sweet onion, chopped
• 1/4 cup raw cashews
• 1 pinch Salt to taste(see note)
• 1/2 teaspoon garlic, minced
• 1/4 teaspoon Dijon Mustard
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 1/4 teaspoon paprika

Directions

1. What You Do: 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. 2.In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
3. 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. 4.In a food processor or good 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. 5.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.
6. ***Note: after draining mac toss in a little olive or canola oil to keep it from sticking together.
7. ...I like that this mac n cheese is veggie-based, that's what makes it so unique!