The most common comment I hear from people who can't seem to fathom being vegan is that they couldn't live without cheese. This recipe will satisfy even the most cheese obsessed asshole in your life. Promise.

Serves 8

16 oz box of macaroni (cooked per box instructions)

2 Cups water 

2 Cups red potatoes (peeled/chopped)

2/3 Cup onions (chopped)

1/2 Cup carrots (peeled/chopped)

3 cloves of garlic chopped

1/2 Cup + 1 Tbsp divided vegan margarine

1/2 Cup cashews* (raw, unsalted) (soaked in water for 2 hours unless you have a high-powered blender like a Vitamix)

2 Tbsp lemon juice

1/2 tsp paprika

1/2 tsp Dijon Mustard

1/4 tsp cayenne pepper

4 tsp salt

1 Cup panko bread crumbs

*make this nut free by subbing out 3 oz of tofu for the cashews

In a soup pot or dutch oven bring 8 cups of salted water to a boil to cook your packaged pasta per the box's instructions.

Lightly grease a 9x13 baking dish with vegan margarine.

In a 4 quart sauce pan combine 2 cups of water with the carrots, potatoes, onions and garlic. Bring the veggies to a boil and then reduce the heat to a steady simmer to cook the veggies until soft.

While the veggies are cooking combine 1/2 cup of margarine, cashews, lemon juice, cayenne pepper, salt and paprika in a blender.

Once the veggies are tender, add them and the remaining cooking liquid to the blender. Blend all ingredients until smooth and creamy scraping down the sides as needed.

Drain your cooked pasta and place in a large bowl. Add the sauce to the pasta and mix to combine. Pour the pasta and sauce into your prepared 9x13 baking dish and level out with a spoon.

In a small bowl, melt the remaining 1 Tbsp margarine in a microwave and then mix in the panko bread crumbs. Sprinkle the bread crumbs over the top of the pasta.

Place the mac & cheese in a 350 degree oven and bake for 35 mins until the bread crumbs are golden brown. 

Allow the pasta to sit for 10 minutes before serving.

Nutritional information: Per serving 462 cal., 34g fat, 11g protein