We can all agree that when we were growing up, there was nothing more comforting than a big bowl of hot, gooey mac n cheese. And to this day, it still is, even its plant-based version! Add this recipe to your vegan diet plan to spice things up now and then. INGREDIENTS 8 ounces whole-grain macaroni elbows 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional* 1 ½ tablespoons avocado oil or extra-virgin olive oil 1 small yellow onion, chopped (about 1 ½ cups) 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic 3 cloves garlic, pressed or minced ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon dry mustard powder ½ teaspoon fine sea salt, more to taste Small pinch of Frontier Co-op red pepper flakes ⅔ cup raw cashews** 1 cup water, more as necessary ¼ cup Frontier Co-op nutritional yeast 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste INSTRUCTIONS ...