Easy Vegan Mac and Cheese
The best, easy vegan mac and cheese recipe with broccoli, roasted sweet potato, nutritional yeast and cashews.
Servings 6 people
- 3/4 lb whole wheat elbow macaroni pasta
- 3 cups broccoli florets + more
Make the Cheese Sauce:
Rinse and soak the cashews in hot water for 20 minutes or in cold water overnight.
Drain and rinse again then add them to a powerful blender together with the roasted potato, nutritional yeast, all the spice and water. Process until silky smooth.
Transfer the cheese sauce to a medium pot and bring to a simmer. Stir well for a few minutes until thick and creamy. Remove from flame, taste and adjust seasonings with sea salt and black pepper to taste.
Cook the Pasta:
Meanwhile bring a large pot of water to a boil and add a good pinch of salt (the water should taste like the ocean). Add the macaroni and cook for 2 minutes less than the instructions on the box say.
Add the broccoli florets to the pot with the pasta and simmer together for 2 minutes. The pasta and broccoli should be perfectly cooked al dente at this point but give it a taste anyways. You don’t want to overcook them.
Reserve one cup of the pasta water then drain the pasta and broccoli in a colander. Add them to the pot with the cheese sauce and toss everything to coat well. (Add a little bit of the reserved pasta water if needed to stretch out the sauce at this point).
Serve hot topped with smoky tempeh bits or sesame tofu if desired.
Calories: 378kcal | Carbohydrates: 62g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 544mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3430IU | Vitamin C: 41.3mg | Calcium: 63mg | Iron: 4.2mg