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Vegan Mac and Cheese with Broccoli

A warm, delightful dish that combines nutty cashews, vibrant broccoli, and hearty pasta for a comforting, creamy meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vegan
Calories: 375
Ingredients Method Notes

Ingredients
  

For the creamy sauce
  • 1 cup raw cashews Soaked in hot water
  • 1 tablespoon avocado oil For sautéing
  • 1 small yellow onion, diced Sweet and aromatic
  • 3 cloves garlic, minced For robust flavor
  • 1 teaspoon sea salt To enhance flavors
  • 1/2 teaspoon turmeric For color and health benefits
  • 2 tablespoons lemon juice Adds acidity
  • 1/3 to 1/2 cup nutritional yeast For cheesy flavor
  • 1 cup water Plus more if needed for blending
For the pasta and broccoli
  • 8 ounces pasta Elbows or shells recommended
  • 2 cups broccoli florets Freshly chopped

Method
 

Preparation
  1. Soak the cashews in hot water while preparing the rest of the dish.
  2. Bring a pot of salted water to a boil and cook the pasta according to package directions.
  3. During the last 3 minutes of cooking, add the chopped broccoli florets to the pot.
Sautéing
  1. Heat avocado oil in a skillet over medium heat.
  2. Add diced onion and a pinch of salt, cooking until onions are translucent (about 4-6 minutes).
  3. Add minced garlic and cook for an additional minute until fragrant.
Blending the Sauce
  1. Transfer the sautéed onion and garlic mixture to a blender.
  2. Drain the soaked cashews and add them to the blender with salt, turmeric, lemon juice, nutritional yeast, and 1 cup water.
  3. Blend until smooth, adjusting water for desired consistency if needed.
Combining and Serving
  1. Pour the creamy cheese sauce over the drained pasta and broccoli in the pot.
  2. Stir gently to combine everything and serve immediately.

Notes

To store leftovers, refrigerate in an airtight container for 3-4 days or freeze for up to a month. Customize with additional vegetables for more nutrition.