Start by soaking the raw cashews in hot water for about 15-20 minutes. This will help soften them and make blending easier.
While the cashews are soaking, bring a large pot of salted water to a boil. Add the whole-grain macaroni and cook according to package instructions until al dente. In the last 3-4 minutes of cooking, add the broccoli florets to the pot. Drain the pasta and broccoli using a colander and set aside.
Once the cashews are softened, drain and rinse them. In a blender, combine the soaked cashews, hot water, nutritional yeast, chipotle chili powder, smoked paprika, kosher salt, garlic powder, and ground cumin. Blend on high until the mixture is completely smooth and creamy. If the sauce is too thick, add a splash more water to reach your desired consistency.
In the same pot used for cooking the pasta, add the drained macaroni and broccoli back in. Pour the creamy cashew sauce over the pasta and stir well to combine. Heat over low heat for 1-2 minutes, stirring occasionally, until everything is warmed through.
Taste your Vegan Mac and Cheese and adjust the seasoning with more kosher salt, black pepper, or additional spices if desired.
Serve your delicious vegan mac and cheese hot! You can garnish it with extra nutritional yeast or a sprinkle of smoked paprika for that extra flair.
