The Best Vegan Mac And Cheese

• 1 3/4 cups whole wheat elbow macaroni
• 2 potatoes
• 1 small onion, chopped
• 1/2 carrot, finely chopped
• 1 clove garlic, minced
• 2 tablespoons water, or as needed
• 3/4 cup water
• 1/2 cup cashews
• 1/4 cup soy milk
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• 1 dash ground paprika
• 1 dash cayenne pepper
• 2 tablespoons water
• 2 cups chopped broccoli florets

1. Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel and finely chop potatoes when cool enough to handle.
3. Combine potatoes, onion, carrot, and garlic in a small pot over medium heat. Add 2 tablespoons water and cook until soft enough to blend and water is mostly evaporated, about 3 minutes. Remove from heat. Transfer sauce to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth.
4. Heat 2 tablespoons water in a nonstick pan over medium heat. Add broccoli and cook until soft but still a little crunchy, about 5 minutes. Transfer to a large serving bowl. Pour sauce in and mix until thoroughly coated.

whole wheat elbow macaroni, potatoes, onion, carrot, clove garlic, water, water, cashews, soy milk, nutritional yeast, lemon juice, salt, ground paprika, cayenne pepper, water, broccoli florets

Taken from www.allrecipes.com/recipe/262475/the-best-vegan-mac-and-cheese/ (may not work)