Indulgent Vegan Mac & Cheese with Broccoli 

Indulgent Vegan Mac and Cheese with Broccoli: A Comforting Classic

The Ultimate, Mouth-Watering Plant Based Mac and Cheese Recipe

Introduction:

Indulge in a truly satisfying vegan mac and cheese that's packed with flavor and nutrients. This rich and cheesy dish is made with a delicious vegan cheese sauce, tender broccoli florets, and your favorite pasta. It's a perfect comfort food that's sure to please everyone at the table.

Key Features:

• Vegan and dairy-free

• Easy to prepare

• Packed with flavor and nutrients

• Customizable to your preferences

• Can be made gluten-free and nut-free

Ingredients:

• For the Broccoli Pasta:

  • 8 ounces (225 g) macaroni elbows (or your favorite gluten-free pasta)

  • 1 medium head of broccoli, cut into small florets (approximately 2 cups)

• For the Vegan Cheese Sauce:

  • ½ cup (120 g) medium russet potato, peeled and cubed

  • ¼ cup (60 g) carrots, peeled and halved

  • ⅓ cup (100 g) raw cashews (see recipe notes for nut-free options)

  • 1 cup (240 ml) water, or more as needed

  • 1 tablespoon olive oil

  • 1 onion, chopped (or 2 teaspoons onion powder)

  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)

  • 4 tablespoons nutritional yeast

  • 1 teaspoon mustard (or 2 teaspoons white miso paste)

  • 1 teaspoon sea salt, or to taste

  • 2 teaspoons lemon juice, or white vinegar

• For Serving (optional):

  • ½ cup (60 g) shredded vegan cheese

  • Fresh herbs, for garnish

Instructions:

1. Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 2-3 minutes of cooking, add the broccoli florets to the pot with the pasta. Drain well and set aside.

2. Preheat the Oven: While the pasta cooks, preheat your oven to 355°F (180°C).

3. Make the Vegan Cheese Sauce: In a medium saucepan, combine the potatoes, carrots, cashews, and 1 cup of water. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the vegetables are tender.

4. Sauté the Onion and Garlic: Meanwhile, heat the olive oil in a skillet over medium heat. Add the chopped onion (or onion powder) and cook until softened and translucent, about 3 minutes. Stir in the minced garlic (or garlic powder) and cook for another minute, until fragrant.

5. Blend the Sauce: Carefully transfer the cooked potato mixture, along with the sautéed onion and garlic, to a blender. Add the nutritional yeast, mustard, salt, lemon juice, and any remaining water (if needed to achieve a desired consistency). Blend until smooth and creamy, scraping down the sides as needed.

6. Assemble and Bake: In a large bowl, combine the cooked pasta, broccoli, and vegan cheese sauce. Toss to coat evenly. Transfer the mixture to a baking dish. If desired, sprinkle with shredded vegan cheese.

7. Bake Until Golden: Bake for 10-15 minutes, or until the cheese is melted and bubbly on top.

8. Serve and Enjoy! Remove from the oven and let cool slightly before serving. Garnish with fresh herbs if desired.

Tips:

• Nut-Free Option: Substitute sunflower seeds, pepitas, tahini, or vegan cream cheese for the cashews.

• Customize the Veggies: Feel free to use other vegetables you like, such as cauliflower, Brussels sprouts, mushrooms, sautéed spinach, zucchini, or peas.

• Leftovers: This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

• Crispy Topping: If you prefer a crispy top, try making a breadcrumb topping. Process two slices of toasted bread into crumbs and mix with 1 tablespoon of olive oil. Sprinkle over the mac and cheese before baking.

Enjoy this delicious and comforting vegan take on a classic mac and cheese!