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