Vegan Mac and Cheese with Broccoli | EATS Park City

Ingredients

• 8 ounces whole-grain macaroni elbows
• 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups)
• 1 ½ tablespoons avocado oil or extra-virgin olive oil
• 1 small yellow onion, chopped (about 1 ½ cups)
• 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato)
• 3 cloves garlic, pressed or minced
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dry mustard powder
• ½ teaspoon fine sea salt, more to taste
• Small pinch of red pepper flakes (optional)
• 2/3 cup raw cashews
• 1 cup water, more as necessary
• ¼ cup nutritional yeast
• 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste