Mom’s Mac & Cheese

This is so good you really, really can’t tell it’s vegan.  The original of this recipe can be found here.  Your kids (and you!) will love it!

Ingredients:

• 16 oz. gluten-free elbow pasta
• 3/4 cup cashews (soaked for 10 minutes ahead of time)
• 5 Tbsp vegan butter
• 2 Tbsp lemon juice
• 1 tsp Dijon mustard
• 1 cup diced potatoes
• 1/4 cup diced carrots (it’s what gives the dish an orange color!)
• 1/3 cup diced onions
• 1 1/4 cup water
• 1 tsp turmeric
• 1 tsp paprika
• salt to taste
• gluten-free bread crumbs

Instructions:

1. Cook pasta.  Meanwhile…
2. Combine well in a food processor: cashews, butter, lemon juice, and mustard.
3. Comine in a sauce pan over medium low heat and cook until soft: potatoes, carrots, onions, water, turmeric, and paprika.
4. Pour potato mixture into the food processor and combine with cashew mixture.  Add salt to taste.
5. Stir sauce into the pasta.
6. Pour into a glass dish and sprinkle bread crumbs over the top.
7. Bake for 15 minutes, or long enough for bread crumbs to lightly brown.