Wash and scrub the potatoes and carrots thoroughly under cold running water. Pat dry with a paper towel.

Peel the potatoes and carrots, then cut them into large bite-sized chunks.

Add the chopped potatoes and carrots to a large pot, cover with water by 1 inch, season with salt, and bring to a boil.

Boil for 15 minutes, or until the potatoes and carrots are easily pierced with a knife. Meanwhile, steam broccoli florets until just tender (3-4 minutes).

Drain the boiled vegetables, reserving about 1 cup of the cooking water. Let them cool slightly. Cook pasta according to package directions.

In a small bowl, whisk together minced garlic, apple cider vinegar, lemon juice, Dijon mustard, paprika, salt, and pepper.

Place the boiled potatoes, carrots, nutritional yeast, and 1/2 cup of the reserved liquid into a blender.

Blend until completely smooth and creamy, adding more reserved liquid if needed to reach desired consistency. Season with salt and pepper to taste.

Pour the creamy sauce over the cooked pasta. Add the steamed broccoli florets and toss gently to combine.

Serve immediately and enjoy this delicious vegan mac and cheese!