Begin by soaking the raw cashews in hot water for about 15-20 minutes. This will soften them and make blending easier.
While the cashews are soaking, fill a large pot with water and bring it to a boil. Add a pinch of kosher salt and the whole-grain macaroni elbows. Cook according to package instructions until al dente. In the last 3-4 minutes of cooking, add the broccoli florets to the pot. Once cooked, drain the pasta and broccoli in a colander and set aside.
Drain the soaked cashews and add them to a high-speed blender or food processor. Pour in the hot water, and then add the nutritional yeast, chipotle chili powder, smoked paprika, kosher salt, garlic powder, and ground cumin. Blend until the mixture is smooth and creamy, scraping down the sides as necessary. If the mixture is too thick, you can add a bit more hot water to reach your desired consistency.
In the same pot you used to cook the pasta, combine the drained macaroni and broccoli with the cheese sauce. Stir gently to coat the pasta and broccoli evenly with the sauce. Heat on low for a couple of minutes until warmed through.
Taste your vegan mac and cheese and adjust seasoning with additional kosher salt and black pepper as needed. Serve immediately and enjoy the cheesy goodness!
