If you do not have a high speed blender, you will need to boil water in a medium saucepan. Add the vegetables and cook until fork tender. Transfer to regular blender with all other ingredients except the vegetable stock. You will eliminate the vegetable stock and instead replace it with hot cooking liquid from the vegetables.
Big thanks to Vegan Yumminess and Veg News magazine for their inspiration in creating this recipe, which is an adaptation and modification combining elements of both of their recipes as well as my own take on mac & cheese.