Black Pepper Cheesy Mac and Broccoli

yupitsvegan.com

Devon de Verinne

2 and ½ cups water (600 ml)

1 medium potato peeled and cubed

⅓ cup chopped carrots (50g)

4 cloves garlic chopped (or use 1 tsp garlic powder)

3 tbsp chopped onion (or use ½ tsp onion powder)

½ small green chile chopped (optional)

1 small tomato chopped

¼ cup raw cashews (or macadamia nuts, or use pepitas for nut-free version)

2 and ½ cups chopped broccoli (225g)

1 tsp prepared mustard

2 tsp soy sauce or tamari (or coconut aminos for soy-free version)

4 tbsp nutritional yeast

2 tsp freshly-squeezed lemon juice

2 tbsp olive oil (omit for oil-free)

½ tsp paprika

½ tsp sriracha (optional)

¾ tsp salt

¼ tsp white pepper

1 and ½ tsp freshly-ground black pepper divided

10 oz elbow pasta cooked (gluten-free if necessary)

Directions at yupitsvegan.com

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