Vegan Broccoli Mac and Cheese
A family-friendly, easy, and quick dinner for your busy evenings packed full of flavor and nutritional ingredients.
Servings: 4 people
Calories: 542kcal
Ingredients
- 150 g cashews soaked
- 400 ml water or stock
- 4 tablespoon yeast flakes
- 1 tablespoon lemon juice
- ½ tablespoon dijon mustard
- 1 teaspoon white miso
- ½ teaspoon turmeric
- 2 teaspoon garlic powder
- Salt and pepper to taste
- 200 g broccoli cut in florets
- Breadcrumbs
- 300 g vegan pasta
Instructions
- Combine in a blender the soaked cashews, water, yeast flakes, lemon juice, dijon mustard, miso paste, turmeric, salt and pepper and blend until you have a smooth consistency.
- In a large pot bring salted water to boil and add the macaroni pasta. Steam the broccoli for 4 minutes over the pasta water. Before you drain the pasta, save some of the starchy water.
- Mix the pasta, broccoli and sauce in a large pot or pan and adjust the consistency with the reserved starchy water. Transfer to a baking dish, sprinkle with the breadcrumbs and grill in the oven until the breadcrumbs are toasted.
Nutrition
Calories: 542kcal | Carbohydrates: 76g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 109mg | Potassium: 757mg | Fiber: 7g | Sugar: 5g | Vitamin A: 314IU | Vitamin C: 46mg | Calcium: 60mg | Iron: 5mg