Vegan Cheesy Broccoli Mac
Dairy free vegan cheesy broccoli mac features a classic combination of broccoli and cheese. 100% plant based. Use gluten free pasta for those with a wheat sensitivity.
Ingredients
Sauce
- 11/2 cups unsalted raw cashews, soaked overnight if you do not have a high powered blender
- 3 garlic cloves, peeled
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon white miso paste
- 1/3 cup nutritional yeast
- 3 cups plain unsweetened nondairy milk
Pasta
- 16 ounces penne, or other small pasta *gluten free if needed
- 3 cups broccoli florets
Topping
- 1/2 cup toasted panko bread crumbs or your favorite topping
- cracked black pepper
Instructions
Make the Sauce
- In a high-speed blender, combine the cashews (rinsed and drained), garlic, lemon juice, salt, miso, nutritional yeast, and milk. Blend until smooth and creamy, stopping to scrape down the sides, as needed. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. During the last 4 minutes of cooking time, add the broccoli florets to the pot. Drain the pasta and broccoli and return them to the pot.
- Pour in the sauce and stir to combine. Place the pot over low heat and cook until hot. Taste and adjust the seasoning, as needed. Transfer the pasta to a serving dish and sprinkle with the toasted panko (if using) and pepper.
Baked Variation
- Preheat the oven to 375°F (190°C). Lightly coat a 9 × 13-inch (23 × 33 cm) baking dish with nonstick cooking oil spray. Spread the pasta mixture evenly into the prepared baking dish. Sprinkle the toasted panko on top. Cover and bake for 20 minutes, or until heated all the way through.