Are you ready to indulge in a creamy, dreamy dish that will make your taste buds dance? Look no further than this Vegan Macaroni and Cheese with Broccoli! Packed with flavor and nutrition, this delightful recipe is not only a plant-based twist on a classic comfort food but also a breeze to whip up in just 30 minutes. Whether you're a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this dish is sure to impress. Say goodbye to boring meals and hello to a bowl of cheesy goodness that’s both satisfying and guilt-free!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 8 oz elbow macaroni
- 2 cups broccoli florets
- 1 cup cashews, soaked
- 1/2 cup nutritional yeast
- 1 cup vegetable broth
- 2 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Begin by soaking the cashews in water for at least 2 hours, or overnight if possible. This will help achieve a creamy texture for the cheese sauce.
- Once the cashews are soaked, drain and rinse them under cold water. Set aside.
- In a large pot, bring water to a boil. Add a pinch of salt and the elbow macaroni. Cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the macaroni is cooking, prepare the broccoli. In the last 3-4 minutes of cooking the macaroni, add the broccoli florets to the pot. This will blanch the broccoli and keep it bright green and tender.
- Once the macaroni and broccoli are cooked, drain them in a colander and set aside.
- In a blender or food processor, combine the soaked cashews, nutritional yeast, vegetable broth, lemon juice, garlic powder, and a pinch of salt and pepper. Blend until smooth and creamy. You may need to stop and scrape down the sides to ensure everything is well combined.
- In the same pot used for the macaroni, pour in the cashew cheese sauce. Heat over low to medium heat, stirring frequently until warmed through. If the sauce is too thick, you can add a little more vegetable broth to reach your desired consistency.
- Add the cooked macaroni and broccoli to the pot with the cheese sauce. Stir well to combine, ensuring that all the pasta and broccoli are coated with the creamy sauce.
- Season with additional salt and pepper to taste. If desired, you can also add a sprinkle of garlic powder or nutritional yeast on top for extra flavor.
- Remove from heat and serve immediately. Enjoy your Vegan Macaroni and Cheese with Broccoli hot, garnished with fresh herbs or additional nutritional yeast if desired.
Tips
- Soak Your Cashews: For the best creamy texture, soak your cashews for at least 2 hours or overnight. This step is crucial for achieving that velvety cheese sauce consistency.
- Cook Pasta Perfectly: Keep an eye on your elbow macaroni while it cooks. Aim for al dente to ensure it holds its shape and texture when mixed with the sauce.
- Blanch Broccoli: Add the broccoli florets to the boiling pasta in the last few minutes of cooking. This not only cooks the broccoli perfectly but also preserves its vibrant green color and nutrients.
- Blend Smoothly: When making the cheese sauce, blend until completely smooth. If your blender struggles, add a little more vegetable broth to help it along.
- Adjust Consistency: If your cheese sauce turns out too thick, don’t hesitate to add a splash more vegetable broth until you reach your desired creaminess.
- Season to Taste: After combining the pasta, broccoli, and cheese sauce, taste and adjust the seasoning. A little extra garlic powder or nutritional yeast can elevate the flavors even more!
- Serve Hot: This dish is best enjoyed immediately while it’s warm and creamy. Garnish with fresh herbs or a sprinkle of nutritional yeast for an extra touch of flavor.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 64g
Protein: 18g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
