Baked Mac 'n' Cashew Cheese

Adapted from VegNews (January-February 2008). We spent so much time in the kitchen this past holiday, we decided to make something quick and comforting, so VegNews' Mac 'n' (cashew-based) Cheese recipe totally caught my eye! We got very positive responses at Candice's Christmas Eve gathering (including kudos -- in the form of actual consumption -- from Mac 'n' cheese connoisseur Tyler). Definitely a keeper.

Our modifications were minor: more garlic and less cooking water used.

Ingredients

• 2 tsps. sea salt
• 8 ounces macaroni (we used fusili)
• 4 slices of bread (we used sliced francese), torn in to large pieces
• 1/3 c. + 2 tbsp. Earth Balance buttery spread
• 2 tbsp. shallots, peeled and chopped
• 1 c. red or yellow potatoes, peeled and chopped
• 1/4 c. carrots
• 1/3 c. onion
• 1/4 c. cashews
• 3/4 tsp. garlic
• 1/4 tsp. Dijon mustard
• 1 tbsp. freshly squeezed lemon juice
• 1/4 tsp. black pepper
• 1/8 tsp. cayenne
• 1/4 tsp. paprika

Cook macaroni until al dente.

Using a food processor, make breadcrumbs by pulverizing sliced bread to a medium-fine texture with 2 tbsp. margarine. Set aside.

Preheat oven to 350F.

In a medium saucepan, add shallots, potatoes, carrots, onion and 1 c. of water. Bring to a boil, then cover the pan and simmer for 15 minutes or until vegetables are very soft.

Process cashews, salt, garlic, 1/3. c. margarine, mustard, lemon juice, black pepper, and cayenne in a blender.

Add softened vegetables and cooking water, as needed, to the blender and blend until perfectly smooth.

In a large bowl, completely coat the pasta with the blended cheese sauce.

Spread the pasta into a 9x12 casserole dish.

Sprinkle with breadcrumbs and dust with paprika.

Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Serves 6.