Classic Macaroni And Cheeze Published November 23, 2010

• Ingredients
• 1 pound macaroni or rotini pasta
• 2 medium Yukon Gold potatoes, peeled and diced
• 1 medium carrot, peeled and diced
• 2/3 cup diced white or yellow onion
• 2 1/2 cups water
• 2/3 cup vegetable oil
• 1/3 cup raw cashews
• 1/3 cup raw macadamia nuts
• 2 teaspoons fine sea salt
• 2 cloves garlic, chopped
• 1/4 teaspoon dry mustard
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup unseasoned bread crumbs (optional)

1. Instructions
2. Preheat oven to 350 degrees. Prepare the pasta according to the package directions. Drain and set aside.
3. While the pasta is cooking, combine the potatoes, carrot, onion and water in a small saucepan over medium heat. Bring to a boil, then reduce the heat, cover and simmer for 10 minutes or until the vegetables are tender.
4. Put the vegetable oil, cashews, macadamia nuts, salt, garlic, mustard, lemon juice, black pepper, cayenne and the vegetables and their cooking water into a blender and process until completely smooth.
5. Toss the cooked pasta with the sauce until completely coated. The mixture will appear quite soupy, but don't worry: The pasta will absorb much of the sauce as the dish bakes, and the sauce will thicken considerably. Transfer macaroni and sauce to a lightly oiled 3-quart casserole dish. Sprinkle with the bread crumbs, if using. Bake for 30 minutes or until bubbling.
6. From "Quick and Easy Vegan Celebrations" by Ali

ingredients, macaroni, potatoes, carrot, white, water, vegetable oil, cashews, nuts, salt, garlic, dry mustard, lemon juice, freshly ground black pepper, cayenne pepper, bread crumbs

Taken from www.epicurious.com/recipes/member/views/classic-macaroni-and-cheeze-published-november-23-2010-52950721 (may not work)