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8 ounces macaroni

breadcrumbs (I use Panko)

1/3 cup non-hydrogenated margarine (melted)

1 cup peeled and chopped yellow or red potatoes

¼ peeled and chopped carrots

1/3 cup peeled and chopped onion

1 cup water

¼ raw cashews

1 teaspoon salt

¼ teaspoon garlic, minced

¼ teaspoon Dijon mustard

1 teaspoon lemon juice

¼ teaspoon black pepper

1/8 teaspoon Cajun seasoning

  1. In a large pot bring water to a boil and cook macaroni. Drain pasta and rinse with cold water, set aside.

  2. Preheat oven to 350 degrees. In a saucepan bring potatoes, onion, carrot and water to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

  3. In a blender process the cashews, salt, garlic, margarine, mustard, lemon juice, black pepper, and Cajun seasoning with the softened vegetables (including cooking water) until smooth and creamy.

  4. In a large bowl, toss the cooked pasta with the blended “cheese” sauce until completely coated. Spread in a casserole dish and sprinkle with breadcrumbs. Bake for approximately 30 minutes. Enjoy!

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38 East Market St., Rhinebeck, New York (NY)

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