Vegan Mac & Cheese
3 Slices of
bread, torn into large pieces
unsalted butter or Earth Balance, divided
8 oz chopped
Yukon gold potatoes
chopped yellow onion
1/4 cup raw
2 tsp sea
1 tbs fresh
squeezed lemon juice (optional)
paprika (this is for the topping, not the sauce)
Cook the pasta until al dente, drain and rinse with cold water and
the bread slices and 2 tbs of butter in a food processor fitted
with metal blade and process until combined to a medium-fine
texture, set aside.
a medium saucepan, add the shallots, potatoes, carrots, onion and
water and bring to a boil. Lower to a simmer and cook,
covered, for 15 minutes, or until vegetables are very soft.
In the meantime, preheat the oven to 350 degrees.
a blender, process the cashews, salt, garlic, 5 tbs butter,
mustard, lemon juice, black pepper, and cayenne until smooth.
Add the softened vegetables and cooking water to the blender or
food processor and process until perfectly smooth.
a large bowl, toss the cooked pasta and blended "cheese" sauce
until completely coated. Spread the mixture into an
un-greased 9x13 casserole dish, sprinkle with prepared breadcrumb
mixture and dust with paprika. Bake for 30 minutes or until
the sauce is bubbling and the top is golden brown.