Begin by washing and peeling the potatoes, sweet potatoes, carrots, and onion. Dice them into uniform pieces for even cooking.
In a large pot, add the diced potato, sweet potato, carrot, onion, and garlic. Pour in 3 cups of veggie broth, then bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
Once the vegetables are cooked, transfer them to a high-speed blender. Add the sunflower seeds, nutritional yeast, salt, pepper, and sweet paprika powder. If you want a thicker sauce, add brown rice flour or corn starch at this stage. Pour in 1 cup of the cooking water (veggie broth) to help blend everything smoothly.
Blend the mixture on high until completely smooth and creamy. You may need to stop and scrape down the sides to ensure everything is well incorporated.
While you're blending the sauce, cook your pasta according to the package instructions. Choose any shape you love—elbow macaroni is classic, but fusilli or penne work beautifully too.
Drain the pasta and return it to the pot. Pour the creamy sauce over the pasta and stir to combine. Heat over low heat for a few minutes, allowing the pasta to soak up some of the delicious flavors.
Serve your Nut-free Vegan Mac and Cheese hot, garnished with a sprinkle of additional nutritional yeast or a dash of paprika for an extra pop of flavor. Enjoy this comforting dish with a side of steamed veggies or a fresh salad.
