Vegan White Mac and Cheese with Broccoli
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.
Ingrédients
- 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.