*Almost Vegan Mac & Cheese
Organic Yukon Gold Potato 1 lb bag THUMBNAIL
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Shallots, 8 oz. Bag THUMBNAIL
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Garlic Bulb, ea. THUMBNAIL
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Organic Large Spanish Onion, ea. THUMBNAIL
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Organic Lemon, ea. THUMBNAIL
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Organic Loose Carrots, 1lb. THUMBNAIL
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Almost Vegan Mac & Cheese
8 oz macaroni pasta
3 Slices of bread, torn into large pieces
7 tbs unsalted butter or Earth Balance, divided
2 tbs chopped shallots
8 oz chopped Yukon gold potatoes
1/4 cup chopped carrots
1/4 cup chopped yellow onion
1 cup water
1/4 cup raw cashews
2 tsp sea salt
1/3 tsp garlic, minced
1/4 tsp Dijon mustard
1 tbs fresh squeezed lemon juice (optional)
1/4 tsp black pepper
pinch of cayenne pepper
1/4 tsp paprika (this is for the topping, not the sauce)
1.  Cook the pasta until al dente, drain and rinse with cold water and set aside.
2.  Put 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.
3.  In 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.
4.  In 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.
5.  In 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.
Recipe by Pamela Salzman, Kitchen Matters

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