WHITE CHEDDAR MAC AND CHEESE WITH BROCCOLI AND PEAS
This white cheddar vegan mac and cheese is accented with broccoli and peas. Dairy free, cashew-based sauce.
Prep Time10 minutes mins
Cook Time20 minutes mins
Servings: 6
- 2 cups macaroni pasta
- 4 cups broccoli florets
- 1 cup green peas fresh or frozen
Sauce
- ¾ cup soy milk unsweetened
- 1 ½ cups cashews raw - soaking is preferred, but optional
- ½ cup nutritional yeast
- 1 white potato boiled and chopped - medium in size
- ½-1 cup 'pasta water'
- 3 tablespoon vegan butter
- 1 tablespoon onion powder
- 2 teaspoon garlic powder and/or 1 clove garlic
- 1 tablespoon white miso paste
- salt to taste – at least ⅛ tsp
- black pepper to taste
- Vegan Parmesan — add this to the pasta to serve and you can also add a few pinches into the blender for the sauce
Cook pasta. About three minutes before the pasta is cooked, add the broccoli and peas. This will cook the veggies in the same pasta pot – speedy!
Drain the water from the pasta and veggies – reserving about a cup for the sauce. (You can also boil the pasta while you are making the sauce.)
Add all the sauce ingredients to a blender and blend on high for about 3-4 minutes to warm and puree. You will want to add the liquids as needed to blend.
Pour a cup of the sauce over the pasta and veggies to start. Add more to taste. Optional step: Pour the tossed pasta into a casserole dish and cover with foil. Bake at 400 degrees for ten to fifteen minutes to lock in the flavor and thicken the texture.
Calories: 494kcal | Carbohydrates: 61g | Protein: 20g | Fat: 21g | Saturated Fat: 4g | Sodium: 192mg | Potassium: 759mg | Fiber: 8g | Sugar: 5g | Vitamin A: 893IU | Vitamin C: 67mg | Calcium: 105mg | Iron: 5mg