Macoroni and Non-Cheese

From the Uncheese Cookbook

1/4 c. water
1 T. balsamic vinegar or lemon juice

Heat in a large saucepan.  Add 1 large onion, finely chopped, cover, and cook, stirring occasionally, until tender and lightly browned (about 15-20 minutes).  Add a little more water to loosen onion if it sticks.

Meanwhile, cook elbow macaroni (1 lb.), drain, and stir into onions.  Mix well.

Process the rest in a blender until smooth:

1/2 c. pimiento
1/2 c. raw cashews
1/3 c. lemon juice
1/3 c. nutritional yeast flakes
4 T. non-alcoholic white wine or mirin
2 t. onion granules
2 t. garlic granules
1 t. salt

Add this to the mixture and put in a 3 qt. casserole dish.  Bake at 350 degrees for 25-35 minutes.  Serve immediately.