Mac. and Cheese

This recipe is the best vegan mac and cheese I've ever tasted, and this version is also gluten free.  The kids love it so much, I actually made it two nights in a row.  See how a traditional cheese dish can be made from plant based foods, and you'd never know the difference.  Also, note the hidden veggies that will pass from the kids' plate to their mouths right before your very eyes. :)

Ingredients:
2 sm. golden yukon potatoes (or 1/2 russet potato), peeled and chopped
1 sm. carrot (or 1/2 lg. carrot), chopped
1/2 sm. onion, chopped
1 1/2 c. raw cashews
1 c. hemp milk (or almond milk works great too)
4 cloves garlic, minced
1/4 c. lemon juice
3 t. salt
2 T. nutritional yeast flakes
1/4 t. paprika
1 t. dijon mustard
2 T. vegan butter (Smart Balance)
1 pkg. elbow pasta (I used Organic Brown Rice Pasta, found at Trader Joe's)
ground black pepper to taste
dried parsley for garnish
chopped tomatoes for garnish

Heat oven to 350 degrees.

In a medium sauce pot, add potatoes, carrots and onion and cover with water.  Bring to a boil, reduce heat to medium-low and cook 15 minutes or until tender. Drain.

Meanwhile, heat up water and cook pasta according to package directions.
Drain and place in a large bowl.

In a food processor, grind cashews to a fine powder.  Add milk, garlic, lemon juice, salt, nutritional yeast flakes, paprika, mustard, butter, and black pepper.  Blend until smooth.  Add cooked veggies and blend until smooth.  Add sauce over pasta and mix well.

Place in a sm. casserole dish (7x9") and bake for 30 minutes.  Cool for about 10 minutes, garnish with fresh tomatoes and parsley.  Enjoy!

Notes:  I also serve this with a side of steamed kale.  Actually, I love to mix the kale right into it.  While the mac. and cheese is baking away in the oven, I simply steam the kale, then chop and serve.