Easy Broccoli Mac ‘n Cheese
Prep time- 10 Min. Cook Time- 15 min. Serves 3.
· 8-10 ounces pasta
· 1 medium head broccoli, chopped into small pieces
· 1 ½ cup cashews
· 1 ½ cup plant based milk (I used oat milk)
· ½ cup nutritional yeast
· 2-3 teaspoons red wine vinegar (or lemon juice)
· 1 teaspoon Dijon mustard
· 1 teaspoon arrowroot powder (helps achieve gooeyness)
· 1 teaspoon onion powder
· 1 teaspoon garlic powder
· 1 teaspoon seasoned salt
· ¼ teaspoon turmeric (for color)
· Salt & Pepper to taste
1. Soak cashews in hot water for about 5-10 minutes. Drain when finished.
2. While cashews are soaking, cook pasta according to package directions. In the last 3 minutes of cooking, add broccoli to the boiling pasta pot. Rinse with cold water and return to pot along with some oil or butter to keep from sticking.
3. In a high-speed blender, add cashews, broth/water/milk, nutritional yeast, red wine vinegar, mustard, arrowroot powder, onion powder, garlic powder, seasoned salt, and turmeric. Blend 1-2 minutes until completely smooth. It should look a little thin. Add S+P to taste.
4. Pour cheese sauce over over noodles reheat pot for a couple minutes over the stove. You will notice as it heats the arrowroot powder will activate to achieve the perfect gooey cheese sauce. Turn off heat once heated through.
5. Serve and enjoy!
*To reheat: Heat in the microwave or over the stove, adding a couple splashes of water and mix until well combined. Can stay in the fridge for up to 4-5 days.
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