Dairy-Free Mac and Cheese Recipe

Bring to a boil potatoes, carrots, nuts, and enough water to cover. Turn heat to medium-low; simmer until vegetables are cooked, about 10 minutes. Reserve 1 cup broth. Drain vegetables; set aside.

Sauté onions and garlic in oil until slightly brown around the edges, stirring occasionally, about 7 minutes. Remove from heat.

Place cooked potatoes, carrots, cashews, garlic-onion mixture, lemon juice, miso, ¾ cup reserved broth, and a pinch each of salt and pepper in a blender. Process until smooth. If difficult to blend, add more broth by the tablespoon. Adjust lemon juice, miso, salt, and pepper to taste.

Heat sauce in a pot until simmering. Toss in pasta. Transfer to a serving dish and top with broccoli.