Macaroni and "Cheese"

This Mac and "Cheese" is loaded with veggies-and no one will ever know! I brought this to a gathering at a friend's house for everyone to eat. Someone's 15-year-old daughter told her mom it was the best mac and cheese she'd ever had and wanted her to ask me for the recipe.  She couldn't believe there was no dairy at all!  She said her daughter wouldn't eat veggies!  Well, now she did. This is my kids' favorite, too. This vegan dish can also be made gluten free.

Serves 6-10

1/3 cup butter substitute, such as Earth Balance, or butter if you'd like
1 large shallot, chopped
3 medium potatoes such as Yukon Golds, peeled and chopped
1 large carrot, peeled and chopped
1 medium onion, peeled and chopped
1/4 cup cashews
1 large clove garlic, chopped
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
Juice from 1 lemon
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground nutmeg
Pinch of cayenne or to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 package fusilli or elbow pasta of your choice, brown rice pasta works well

In a small saucepan, combine the shallot, potatoes, carrots, and onion with just enough water to cover. Bring to a boil and cook just until all veggies are tender. Do not drain!

Cook the pasta in salted water, drain, and set aside.

Meanwhile, in a high-speed blender, blend the "butter", cashews, garlic, Dijon mustard, Worcestershire sauce, lemon juice, sea salt, pepper, paprika, dry mustard, nutmeg, and cayenne. Blend well and leave in the blender.

When the veggies are tender, add them to the blender ALONG WITH THEIR WATER they were cooked in and blend until smooth.  Add more sea salt to taste.

Combine the veggie "cheese" and pasta.  Pour into a 9 x 13 baking dish. Top with more paprika, or smoked paprika if desired.

Bake in a preheated 350 degree oven for about 20 minutes.

Enjoy!