Instructions:

• Soak Cashews: If you don't have a high-speed blender, soak the raw cashews in hot water for at least 30 minutes, or in cold water overnight. Drain thoroughly before use. (If using a very high-speed blender, some recipes omit soaking, but it ensures ultimate creaminess).

• Cook Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente. Drain the pasta and set aside.

• Prepare Veggies for Sauce: While pasta cooks, place the diced potato, chopped carrot, chopped onion, and peeled garlic cloves in a medium saucepan. Cover with the 1 1/2 cups of vegetable broth (or water if using bouillon later).

• Cook Veggies: Bring to a boil, then reduce heat and simmer until the vegetables are fork-tender (about 10-15 minutes).

• Blend the Cheese Sauce: Carefully transfer the cooked vegetables (and their cooking liquid/broth) to a high-speed blender. Add the drained cashews, unsweetened plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, onion powder, garlic powder, smoked paprika (if using), turmeric (if using), and cayenne pepper (if using).

• Blend Until Smooth: Blend on high speed for 3-5 minutes, scraping down the sides as needed, until the sauce is completely smooth and creamy with no lumps. Taste and adjust seasonings if necessary (you might want more salt, a bit more lemon for tang, or a touch more nutritional yeast for cheesiness).

• Combine & Serve: Pour the warm vegan cheese sauce over the cooked and drained pasta in the pot. Stir well to ensure all the pasta is thoroughly coated.

• Optional Baking (for extra crispiness): For a baked mac and cheese, transfer the coated pasta to a greased baking dish. Top with vegan breadcrumbs (mixed with a little melted vegan butter if desired). Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the topping is golden and crispy and the sauce is bubbly.

• Enjoy: Serve immediately with your favorite toppings!