Vegan Yum Yum Mac N' Cheese

*If you want to hit the spot without the calories, fat, and cholesterol, you have got to try this out. It instantly became a hit and a favorite.
**Also I usually double the batch so then I can put cheese on EVERYTHING! Broccoli, potatoes, etc.
*** The original recipe came from the website http://www.veganyumyum.com/, but this is my version of the recipe.

10-12 Oz Whole Wheat Rotini or any kind of noodle you have sitting around (if you are feeling traditional use macaroni noodles!)
2 Cups Steamed Broccoli Florets


1 Cup Peeled, Finely Chopped Potatoes (Any kind works, I've used Russet and Red)
1/4 Cup Peeled, Finely Chopped Carrots
1 Cup Water

1/3 Cup Raw Cashews
2 Tbs Veganaise
1 Tbs Lemon Juice (sub: 2 tsp White Wine Vinegar)
1/2 tsp Dijon Mustard (I just estimate and skirt some into the blender.)

1/3 Cup Nutritional Yeast
1 to 1 1/2 tsp Salt
Black Pepper to taste


Preheat oven to 350º

1. Heat a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.

2. Meanwhile, steam broccoli and set aside.

3. Make sure the carrots and potatoes are chopped very small; this will reduce the cooking time greatly. Place the chopped potatoes and carrots in small sauce pan that has a lid. Add the 1 cup of water. Boil covered until tender, 10-15 minutes.

4. While the potatoes and carrots are cooking, add the remaining ingredients to the blender (cashew, Veganaise, lemon juice, mustard, earth balance, nut. yeast, salt and pepper). Once potatoes and carrots are done cooking, add them and their cooking water to the blender as well. Blend until VERY smooth. If needed, add soymilk or water 1 Tbs at a time to thin. Taste for seasoning.

5. Toss the cooked pasta and broccoli with the sauce.