1 pound elbow macaroni
4 T shallots, peeled and chopped
1 cup red potatoes, chopped relatively small
1/2 cup carrots, peeled and chopped relatively small
2/3 cup onion, chopped
2 1/2 cups water
1/2 cup raw cashews
1 tsp salt
1 clove garlic
1/2 tsp Dijon mustard
2 T lemon juice
1/2 tsp cayenne
1/2 tsp paprika
2 T nutritional yeast (optional)*
Preheat oven to 350.
Boil macaroni according to package directions and drain. Put macaroni in a 13x9 pan.
Chop veggies relatively small to allow for uniform and speedy cooking. Add veggies to pot with the 2 1/2 cups water. Bring to a boil and cook for about 15 minutes, until veggies are tender. Do not drain!!
While veggies are cooking, put raw cashews in your food processor, along with salt, garlic, dijon, lemon juice and seasonings. Once they veggies are done cooking, pour them into the food processor, along with the cooking liquid! Blend until very smooth and pour sauce over cooked macaroni. Stir until macaroni is coated.
Bake in the oven for 20 minutes (longer if you want a crispier crust). (If you don't want any crust, you can just skip the baking part altogether)
* I love the cheesy flavor of nutritional yeast and add it for extra oomph. If you don't like "nooch", or you don't have any, just omit.
Modified from VegNews Best Ever Vegan Macaroni and Cheese.