Dairy Free Mac 'n' Cheese

Notes: Haven't tried this yet.

4 quarts water
1 tbsp sea salt
8 oz macaroni
4 slices of bread, torn into large pieces
2 tbsp plus 1/3 c. Earth Balance butter, substitute divided
2 tablespoons chopped shallot
1 cup chopped red or yellow potato
1/4 c. chopped carrot
1/3 c. chopped onion
1 cup water
1/4 c. raw cachews
2 tsp sea salt
1/2 tsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1/4 tsp black pepper
1/8 tsp cayenne (leave it out)
1/3 nutritional yeast (optional)
1/4 tsp paprika

Preheat oven to 350.

In a large pot, bring the 4 quarts water and 1 tbsp salt to a boil. Add the macaroni and cook until just al dente. Drain the pasta and rinse with cold water. Set aside.

In a food processer, make bread crumbs by pulverizing the bread and 2 tablespoons of the butter to a medium-fine texture. Set aside.

In a saucepan, place shallot, potato, carrot, onion and 1 cup water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

In a blender, process the cashews, 2 teaspoons salt, garlic, remainder of the butter substitute, mustard, lemon juice, black pepper, and cayenne. Add the softened vegetables and their cooking water to the blender (along with the nutritional yeast if you want) and process until perfectly smooth.

In a large bowl, toss the pasta and blended cheese sauce until completely coated. Spread mixture into a casserole dish, sprinkle with prepared bread crumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.