Soak 1 cup of raw cashews in water for at least 2 hours or a quick soak in hot water for 15-20 minutes.
In a large pot, bring water to a boil. Add 8 ounces of whole-grain macaroni elbows and cook until al dente. In the last 2-3 minutes, add the broccoli florets to the boiling pasta. Drain and set aside.
In a high-speed blender, combine soaked cashews, 1 cup of hot water, nutritional yeast, chipotle chili powder, smoked paprika, kosher salt, garlic powder, and ground cumin. Blend until smooth.
In the large pot, add the drained macaroni and broccoli, then pour the cheese sauce over. Stir well to coat and adjust seasoning as needed.
Transfer to a serving dish. Optionally sprinkle with nutritional yeast or smoked paprika. Serve warm.
