Vegan Mac n Cheese Broccoli (Print-Friendly Version)
Creamy vegan mac n cheese with broccoli and nutty cashew sauce. Comfort food, dairy-free, and quick to prepare.
# Ingredients List:
→ Vegetables
01 -
2 cups broccoli florets
02 -
1 1/2 cups peeled and chopped potatoes (approximately 1 large russet potato)
03 -
1 small carrot, chopped
→ Pasta
04 -
2 cups whole wheat or gluten-free whole grain pasta (rotini, fusilli, elbow, penne, or shells)
→ Sauce Components
05 -
1/4 cup cashews
06 -
2 1/2 tablespoons nutritional yeast
07 -
1 1/4 teaspoons garlic powder
08 -
1 1/4 teaspoons onion powder
09 -
1 tablespoon freshly squeezed lemon juice
10 -
1/4 teaspoon salt, or to taste
11 -
1/4 teaspoon cayenne pepper (optional, adjust for preferred heat)
# How to Make It:
01 -
Chop broccoli florets and steam over boiling water until vibrant green and just tender, about 3 to 4 minutes. Avoid overcooking to maintain texture. Drain and rinse with cold water to halt cooking, then set aside.
02 -
Add peeled, chopped potatoes and carrots to a large pot of boiling water and cook for 15 minutes. Add cashews and continue simmering for 3 to 4 minutes, until vegetables are fork-tender. Strain the mixture, reserving the cooking water.
03 -
Combine the cooked potatoes, carrots, cashews, 1/2 cup of reserved cooking water, nutritional yeast, garlic powder, onion powder, lemon juice, salt, and cayenne (if using) in a high-speed blender with a vented lid. Blend until smooth, adjusting with additional cooking water for a creamy texture.
04 -
Boil water in a separate large pot. Cook pasta according to package instructions until al dente. Drain thoroughly and return to the pot.
05 -
Stir the warm sauce into the cooked pasta and fold in the broccoli. If necessary, reheat gently over medium-low heat, stirring regularly, until heated through. Serve immediately.
# Extra Tips:
01 -
Store any leftovers in an airtight container in the refrigerator for up to 4 days.