• Begin by making the cheese sauce. Begin by making the cheese sauce. It is as simple as boiling a pot of potatoes, onions, and carrots, adding them to a blender with cashews (or white beans), spices, and blending it until smooth. The directions are below.
• Cook whole grain pasta according to directions. I used brown rice elbow pasta. Do not overcook, or it will become mushy.
• Drain and rinse pasta in cool water.
• Briefly steam broccoli florets, approximately 2 minutes in microwave.
• Then dice red bell peppers, and make broccoli florets smaller, if you wish. You can actually add any veggies you prefer.
• In medium bowl, whisk together vegan cheese sauce and Hoisin sauce. I make a double-batch of this cheese sauce about every-other month and store it in mason jars in the refrigerator to be used with nachos, to top broccoli or baked potatoes, and in many other dishes.
• Combine pasta, veggies, and cheese/Hoisin sauce together. I used the big pot that the pasta was cooked in. Serve immediately, while still warm.

Creamy Vegan Cheese Sauce

• In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
• When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
• Now, it's ready to use in nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.