1) Bring a large pot of salted water to boil for the pasta. Cook according to package directions. Add broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.

2) Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.

3) Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.

4) Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.

Next:

1) Pour the mixture into a blender, add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. Taste, and blend in additional salt if desired.

2) Pour the sauce into the bowl of pasta. Stir until well combined, divide into 4 servings for food prep!

3) For the tempeh, heat the oil in a large skillet, fry the thinly sliced tempeh for about 3-5 min on each side!