Step 1

Note: I highly recommend watching the recipe video for visual instruction!

Step 2

In a large pot of salted water cook the pasta according to package instructions until al dente, adding the broccoli florets to the pot in the last 2-3 minutes.

Step 3

Preheat oven to 355°F (180°C).

Step 4

Add the potatoes, carrots, cashews and 1 cups of water in a pot. Cook for about 10 minutes, or until soft enough to blend.

Step 5

Meanwhile, heat the oil in a skillet over medium heat. Add the onion and a pinch of salt. Cook until tender and translucent, about 3 minutes. Then add the garlic and cook for another minute until fragrant.

Step 6

Once the potatoes are done, carefully pour the whole mixture (+ carrots, cashews and cooking water) into a blender along with the sautéed onion, garlic, nutritional yeast, mustard, salt, and lemon juice. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides. (Add more water to desired consistency as needed. Taste and adjust seasonings.)

Step 7

Once the pasta is al dente, drain the cooking water. Add cooked pasta and broccoli to the skillet (which you used to cook the onion so you don't need to rinse it). Pour the vegan cheese sauce over the pasta and toss to combine. Sprinkle with dairy-free cheese or crumb topping* as desired and bake for 10-15 minutes or until the cheese has melted. (If you skip the cheese or crumb topping, bake covered to prevent the pasta from drying out).

Step 8

Remove from the oven, sprinkle with vegan parmesan and fresh herbs. Serve immediately!