Sprinkle a light dusting of paprika on top for a little color and extra kick. Once your sauce is seasoned to taste and your noodles are cooked, toss them in and mix them around to coat the noodles. (Fellow veg-heads, if you have any Earth Balance or nutritional yeast on hand, here’s where you want to throw it in!) Season to taste with salt, pepper, onion, and garlic powder. Once your cashew and veggie “cheese” is all blended up, scoop it back into the empty pot and heat it over low heat on the stove. Stir to combine and season with additional salt and pepper as needed. Once pasta is done, drain and rinse and then pour the cheese sauce over top. Here, you might need to add the rest of the cooking water. In a food processor or high speed blender, combine the soaked cashews, steamed carrots, nutritional yeast, broth, salt, paprika, garlic powder, and onion powder. Once your veggies are cool enough to handle, throw them in as well and blend it up until it reaches a creamy, but not too thick consistency. Pour about 1 1/2 cups of the water into the blender with your cashews. Set aside about two cups of the cooking water. Once the potatoes and carrots are soft (you can test this by poking them with a fork-if it easily stabs through, they’re ready), drain them. In another pot, salt some more water and once it boils, add in your noodles. When the water starts to boil, throw the veggies in. In the meantime, cut your onion, potatoes, broccoli, and carrots into about 1-inch pieces (it doesn’t need to be perfect since you’ll be blending it all up anyway). Throw a pot of heavily salted water on the stovetop until it boils.
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