Vegan White Mac and Cheese with Broccoli

Name: Vegan White Mac and Cheese with Broccoli
Total time: 20 min
Yield: 4 personnes
Ingredients: 1 cup raw cashews; 12 ounces small pasta of choice; 2 heads broccoli, chopped into florets; 1/2 cup water; 1 block (10.8oz) Mori Nu silken tofu; 4 tablespoons nutritional yeast; 3 tablespoons lemon juice; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1 teaspoon salt

Cashews and silken tofu form a velvety, protein-rich base for this dairy-free cheese sauce. Sharp, creamy, and paired with tender broccoli florets, it provides a balanced dinner solution for busy weeknights.

20 min

4 pers

pot

Plat

vegan

vegetarian

healthy

broccoli

pasta

Nora Cooks

Ingrédients

4 pers

1 cup raw cashews
12 ounces small pasta of choice
2 broccoli · chopped into florets
1/2 cup water
1 block Mori Nu silken tofu · 10.8oz
4 tablespoons nutritional yeast
3 tablespoons lemon juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt

Préparation

1
Bring 3 cups of water to a boil and pour over the cashews. Let them soak for at least 5 minutes while proceeding with the next steps.
2
Cook the pasta in a pot of boiling water for 5-6 minutes. Add the broccoli florets and continue cooking for 1-2 additional minutes. Drain the mixture and set aside.
3
Drain the soaked cashews and discard the water. Transfer them to a high-powered blender with the 1/2 cup of fresh water, silken tofu, nutritional yeast, lemon juice, onion powder, garlic powder, and salt. Blend until the sauce reaches a very smooth consistency.
4
Return the drained pasta and broccoli to the pot. Incorporate the cheese sauce, stirring until the ingredients are evenly coated. Warm the mixture over low-medium heat if necessary before serving.