I cannot take credit for this recipe. I have tried several times to make it my own and change a few things here and there and it never turns out as good as the original recipe. Here is the original, posted on Vegnews.com (minus the part about making your own breadcrumbs, you can if you have time):
4 quarts water
1 tablespoon sea salt
8 ounces macaroni
1/3 cup earth balance vegan buttery spread
2 tablespoons shallots, peeled and chopped
1 cup red or yellow potatoes, peeled and chopped
1/4 cup carrots, peeled and chopped
1/3 cup onion, peeled and chopped
1 cup water
1/4 cup raw cashews
2 teaspoons sea salt
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
In a large pot, bring the 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.
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.
In a blender, add the cashews, salt, garlic, earth balance, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 9 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes at 350 or until the cheese sauce is bubbling and the top has turned golden brown.
*I double the recipe and make it in a 9X13 cake pan so we can have leftovers, and I cook it at a higher temperature for less time to make it crisp on top but not dry it out.
*Go to vegnews.com and sign up for their email newsletters, they post tons of great recipes!