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Vegan Macaroni and Cheese with Broccoli

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 6 servings 1x
  • Category: dinner, main, pasta,
  • Cuisine: italian, vegan, vegetarian

Description

Vegan Macaroni and Cheese with Broccoli! Creamy shells with steamed broccoli, a plant-based meal for both adults and kids. Easily gluten-free with gluten-free pasta. 


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 6 servings 1x
  • Category: dinner, main, pasta,
  • Cuisine: italian, vegan, vegetarian
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 6 servings 1x
  • Category: dinner, main, pasta,
  • Cuisine: italian, vegan, vegetarian
Scale

Ingredients

  • 1/3 cup melted coconut oil (I like triple-pressed, refined oil for a lesser coconut taste) 
  • 1/4 cup nutritional yeast
  • 1 tablespoon tomato paste
  • 1 tablespoon dried mustard
  • 2 cloves garlic, minced 
  • 1 1/2 teaspoons salt 
  • 1/2 teaspoon ground turmeric
  • 4 1/2 cups unsweetened almond milk 
  • 3 cups chopped cauliflower florets
  • 1 cup chopped raw cashews 
  • 1 pound shell pasta
  • 1 tablespoon white vinegar 
  • 3 cups broccoli florets

Instructions

  1. Heat coconut oil in a large saucepan over medium heat until warm. Add in nutritional yeast, mustard, tomato paste, garlic, salt and turmeric and cook until mixed though, about 1 minute. 
  2. Whisk in the almond milk, then bring to a simmer over medium heat. Add in the cauliflower florets and cashews and let simmer until cauliflower is very soft, about 20 minutes. 
  3. Add the cauliflower-cashew mixture to a blender or food processor along with the vinegar and puree until very smooth, working in batches if needed. Depending on the power of your blender, this could take anywhere from 1-2 minutes. You don’t want any grainy pieces of cauliflower or cashews, so make sure it’s creamy and smooth before proceeding. 
  4. Meanwhile, bring a large pot filled with salted water and able to be fitted with a steamer basket to a boil. Add the shells and cook, stirring often, until just tender, according to package time. Remove the shells with a slotted spoon (to keep the cooking water) along with 1/2 cup cooking water. Place the shells without the cooking water in a large bowl. 
  5. Bring the water back to a boil and fit with a steamer basket. Add the broccoli and cover, cooking until bright green and not overly tender, about 3-4 minutes. 
  6. Toss the hot macaroni with the cashew-cauliflower sauce until well coated. Season with salt and pepper, if needed/desired. Add in the broccoli and toss again, adding in any remaining cooking water to thin sauce, if needed. Serve hot. 

Nutrition

  • Serving Size: 1/6th recipe
  • Calories: 526
  • Sugar: 5 g
  • Sodium: 782 mg
  • Fat: 23 g
  • Unsaturated Fat: 8 g
  • Carbohydrates: 70 g
  • Fiber: 9 g
  • Protein: 18 g

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