This vegan and whole grain version has all the gooey comfort food qualities you have come to expect from mac and cheese.

INGREDIENTS

• 8 oz whole-grain macaroni elbows
• 1 head broccoli, cut into florets
• 1 ½ tablespoon avocado oil
• 1 small sweet onion, diced
• ½ medium golden potato, peeled and grated
• 1 small carrot, grated
• 3 cloves garlic, minced
• ½ teaspoon dry mustard powder
• ½ teaspoon of sea salt
• 2/3 cup raw cashews
• 1 cup (+) water
• ¼ cup nutritional yeast
• 2 teaspoons apple cider vinegar

INSTRUCTIONS

1. Cook/drain pasta according to package directions – adding broccoli with 2-3 minutes left.
2. Heat oil in a medium saucepan over medium heat. Add onions and cook until translucent – about 5 minutes. Add potato, carrot, garlic and mustard powder, salt, and cook for one minute more.
3. Add cashews and 1 cup of water. Bring to boil, and reduce heat to simmer, uncovered. Stir frequently and cook until potatoes are tender – about 5-10 minutes.
4. Carefully transfer mixture to a heat-safe blender. Add nutritional yeast and vinegar and blend until completely smooth – about 1-2 minutes. Use caution when opening as pressure builds.
5. Taste and season with salt and pepper, to taste.
6. Pour sauce over pasta and broccoli, gently reheating as needed.

TIPS

Scrape the sides down in your blender as needed. If the mixture is too thick, thin with water – 1 tablespoon at a time.