1. Pour boiling water over the raw cashews and let them soak while you cook the rest — at least 5 minutes does the trick.

2. Cook the pasta in salted boiling water for 5 to 6 minutes, then drop in the broccoli florets and cook another 1 to 2 minutes until the noodles are al dente and the broccoli is just tender. Drain together and set aside.

3. Drain the cashews (discard the soaking water) and add them to a high-speed blender along with the 1/2 cup fresh water, silken tofu, nutritional yeast, lemon juice, onion powder, garlic powder, and salt. Blend until completely smooth.

4. Return the pasta and broccoli to the empty pot. Pour the cheese sauce over and stir to coat. Warm over low-medium heat if needed and serve right away.

Adapted from Nora Cooks. Find the original recipe at https://www.noracooks.com/white-mac-and-cheese-with-broccoli/