Baked Vegan Mac and Cheese with Broccoli 💚
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(Makes 3 servings) .
9 oz macaroni elbows or (gluten-free) pasta of your choice (250g)
1 head of broccoli cut into 2 cups small florets
Vegan Cheese Sauce
1 medium russet potato 4 oz, peeled and cubed
1 small carrot peeled and halved
⅔ cup raw cashews 100g
1 cup water or more as needed
1 tbsp olive oil or canola oil
1 onion chopped, or sub 2 tsp onion powder
3 cloves garlic minced, or sub 1 tsp garlic powder
4 tbsp nutritional yeast
1 tsp mustard or 2 tsp white miso paste
1 tsp sea salt or to taste
2 tsp lemon juice or white vinegar
½ cup dairy-free cheese shredded
vegan parmesan cheese
Cook Pasta & Broccoli
In a large pot of salted water cook the pasta according to package instructions until al dente, adding the broccoli florets to the pot in the last 2-3 minutes.
Preheat oven to 355°F (180°C).
Vegan Cheese Sauce
Add the potatoes, carrots, cashews and 1 cups of water in a pot. Cook for about 10 minutes, or until soft enough to blend.
Meanwhile, heat the oil in a skillet over medium heat. Add the onion and a pinch of salt. Cook until tender and translucent, about 3 minutes. Then add the garlic and cook for another minute until fragrant.
Once the potatoes are done, carefully pour the whole mixture (+ carrots, cashews and cooking water) into a blender along with the sautéed onion, garlic, nutritional yeast, mustard, salt, and lemon juice. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides. (Add more water to desired consistency as needed. Taste and adjust seasonings.)
Once the pasta is al dente, drain the cooking water. Add cooked pasta and broccoli to the skillet (which you used to cook the onion so you don’t need to rinse it). Pour the vegan cheese sauce over the pasta and toss to combine. Sprinkle with dairy-free cheese or crumb topping as desired and bake for 10-15 minutes or until the cheese has melted.
Remove from the oven, sprinkle with vegan parmesan and fresh herbs.