Macaroni and Cheese (GF, Vegan)

The basic recipe I got from VegNews's recipe club, there are a few edits that I put on it to make a couple of taste changes on their already fabulous recipe. I think you could easily use the sauce recipe as a cheeze fondue, or a sauce to go over nachos!! I made this for a potluck with 8 nonvegan friends and they thought it was great. My boyfriend says its the best vegan Mac & Cheese he's had. Dairy-free Mac n Cheese    Makes 6 large dinner servings 4 quarts water 1 tablespoon salt 1 16-ounce package of brown rice macaroni 1/3 cup non-hydrogenated dairy free butter/margarine. (I used Earth Balance Coconut Butter spread) 2 tablespoons shallots, peeled and chopped 1 1/3 cup red or yellow potatoes, peeled and chopped 1/3 cup carrots, peeled and chopped 1/2 cup onion, peeled and chopped 1 cup water 1/3 cup raw cashews 2 tablespoons nutritional yeast 1/4 cup red bell pepper, chopped 2 teaspoons salt 2 small garlic cloves 1/2 teaspoon Dijon mustard 1 tablespoon lemon juice, freshly squeezed 1/2 tablespoon Bragg liquid aminos 1/4 teaspoon black pepper 1/8 teaspoon cayenne 1/4 teaspoon paprika

Directions: In a large pot, bring the water and salt to a boil. Add brown rice macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft. In a blender, process the rest of the ingredients in the list. Add cooked vegetables and cooking water to the blender and process until perfectly smooth. Spread pasta into a 9 x 12 casserole dish, pour blended cheese mixture over the top and mix.. Bake for 30 minutes or until the cheese sauce is bubbling.