Creamy Low-Fat Vegan Mac ’n’ Cheese

Cook pasta according to package instructions. Meanwhile, peel cooked potatoes and carrot, then chop finely. Put in a small pot together with garlic and onion. Heat up with a little bit of water and let cook until soft enough to blend and the water has almost disappeared.

Remove pot from stove and put warm sauce ingredients in a blender jar together with spices, milk, water, lemon juice, and cashews. Blend cautiously until smooth.

Chop up broccoli florets and sauté with water in a nonstick pan until soft but still a little crunchy. Add all ingredients in a bowl, mix thoroughly until everything is coated with the sauce. Enjoy warm!