Vegan Mac And Cheese

• tablespoon sea salt
• 1 box elbow macaroni
• panko bread crumbs
• 2 tablespoons + 1/3 cup earth balance
• tablespoons shallots, peeled and chopped
• 1 cup yukon gold potatoes peeled and chopped
• 1/4 cup carrots chopped
• 1/3 cup onion, peeled and chopped
• 1 cup soy milk
• 1/4 cup raw cashews
• 1/8 cup tamari
• 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
• 2 tablespoons nutritional yeast

1. 1. In a large pot, bring 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.Mix 1/2 cup panko with 2 tablespoons of butter. 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. Drain.
4. 4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, tamari, lemon juice, nutr. yeast, black pepper, and cayenne. Add softened vegetables and soy milk 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 8 x 8 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.

salt, elbow macaroni, bread crumbs, shallots, gold potatoes, carrots, onion, soy milk, cashews, tamari, garlic, dijon mustard, lemon juice, black pepper, cayenne, paprika, nutritional yeast

Taken from www.epicurious.com/recipes/member/views/vegan-mac-and-cheese-50129153 (may not work)