How to Make Creamy Vegan Mac and Cheese with Cashew Sauce and Broccoli

Simple Summary

This creamy vegan mac and cheese features a luscious cashew-based sauce and tender broccoli florets, offering a healthier twist on the classic comfort food that's both dairy-free and delicious.

Recipe Details

• Prep Time: 15 minutes (plus 2 hours for soaking cashews)
• Cook Time: 25 minutes
• Total Time: 40 minutes (not including soaking time)
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 12 oz (340g) elbow macaroni or pasta of choice (whole wheat or gluten-free if preferred)
• 1 cup (150g) raw cashews, soaked for at least 2 hours
• 1 1/2 cups (360ml) unsweetened plant-based milk (almond or oat work well)
• 1/4 cup (60ml) nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric (for color)
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 3 cups (300g) broccoli florets
• 1/4 cup (30g) breadcrumbs (optional, for topping)

Instructions

1. Preheat the oven to 375°F (190°C) if using the optional breadcrumb topping.

2. 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 3 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.

3. While the pasta cooks, drain and rinse the soaked cashews. Add them to a high-speed blender along with the plant-based milk, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper.

4. Blend the cashew mixture on high speed for 2-3 minutes until completely smooth and creamy. If needed, stop and scrape down the sides of the blender and continue blending.

5. Return the drained pasta and broccoli to the pot. Pour the cashew cheese sauce over the pasta and broccoli, stirring gently to coat evenly.

6. For a baked version: Transfer the mixture to a 9x13 inch baking dish. Sprinkle breadcrumbs over the top if desired. Bake for 15-20 minutes until the top is lightly golden and crispy.

7. For a stovetop version: Heat the pasta mixture over medium-low heat, stirring frequently, until warmed through and the sauce has thickened slightly, about 5 minutes.

8. Serve hot, garnished with additional black pepper or chopped fresh parsley if desired.

Chef's Notes

• For a nut-free version, substitute the cashews with sunflower seeds or silken tofu.
• To make the sauce extra smooth, use a high-powered blender. If using a standard blender, you may need to blend for a longer time.
• For added nutrition, mix in other vegetables like peas, spinach, or roasted bell peppers.
• The sauce will thicken as it cools. If reheating leftovers, add a splash of plant milk to reach desired consistency.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutritional Info

Per serving (approximate):

• Calories: 380
• Protein: 14g
• Carbohydrates: 55g
• Fiber: 6g
• Fat: 14g (mostly healthy fats from cashews)
• Vitamin C: 40% DV (from broccoli)
• Calcium: 10% DV
• Iron: 15% DV

This dish is high in plant-based protein, fiber, and essential vitamins and minerals. The cashews provide heart-healthy fats and the broccoli adds a boost of antioxidants and vitamin C.

Serving Suggestions

• Pair with a crisp green salad dressed with lemon vinaigrette for a complete meal.
• Serve alongside roasted vegetables like Brussels sprouts or carrots for extra nutrition.
• For a protein boost, add crispy baked tofu cubes or tempeh bacon on top.
• Garnish with fresh herbs like chopped parsley or chives for added flavor and color.
• Enjoy with a glass of chilled white wine or a refreshing cucumber-infused water for a perfect dinner combination.