Step 1

Place a bowl onto mixing bowl lid, weigh in cashews. Cover cashews with water and soak for at least 4 hours. Drain cashews, discard soaking water and set aside.

Step 2

Place potatoes, carrots, onions, shallots and 16 oz water into mixing bowl, place simmering basket onto mixing bowl lid and cook 20 min/212°F/speed 1. Remove simmering basket and set aside.

Step 3

Add drained cashews, 4 oz vegan margarine, lemon juice, mustard, nutritional yeast, cayenne powder, paprika, black pepper and salt, insert measuring cup and blend 1 min/speed 7. Transfer sauce to a large bowl and set aside. Clean mixing bowl.

Step 4

Preheat oven to 375°F.

Step 5

Place 45 oz water into mixing bowl, place simmering basket onto mixing bowl lid and bring to a boil 12 min/212°F/speed 1. Once water is boiling, add pasta, place simmering basket onto mixing bowl lid and cook for time indicated on pasta package/212°F//speed 1. Drain pasta and transfer to bowl with sauce. Stir to combine, pour into a baking dish (13 in. x 9 in.) and set aside.

Step 6

Place a bowl onto mixing bowl lid, weigh in 1 oz melted vegan margarine and bread crumbs and mix well to combine. Sprinkle bread crumb mixture over macaroni and cheese and bake 30-40 minutes (375°F) until bubbly and bread crumbs have browned. Allow to cool slightly before serving.