http://vegnews.com/articles/page.do?pageId=40&catId=10&fb_source=message
and here are Malorie's recipe updates and revisions:
It is best to soak the cashews as long as you can, it makes them soft and way easier to blend. I used panko bread crumbs and mixed them in melted butter (vegan, or course) in a pan on the stove before I put them on top of the macaroni. I also did not use any shallots (since I didn't have any). I sauteed the carrots and onions in a bit of olive oil for about 8 mins then I added 1 cup of veg broth instead of water and then the potatoes and then I let it simmer for about 15 minutes. I reduced the salt a little since I used veg broth (also used the full amount another time and was still delicious). I also roasted the garlic in the oven for a few minutes before adding it. And, since I love chipotle pepper powder, I used that instead of cayenne pepper. For the topping I sprinkled smoked paprika instead of regular paprika I hope you like it!
