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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
Cook Time20 minutes
Servings: 6

Equipment

  • soup pot
  • blender

Ingredients

  • 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

Instructions

  • 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.

Nutrition Estimate

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