Vegan Mac and Cheese Recipe with Broccoli

Yummy vegan mac 'n cheese with broccoli - this plant-based mac and cheese is oil-free, dairy-free, yet still rich and creamy! Includes a gluten-free option

For the Cheese Sauce:
1 1/2 Tbsp all-purpose flour*
3/4 cup raw cashews, soaked (no need to soak if using a high-speed blender)
1/3 cup nutritional yeast
1 tsp Dijon mustard
2 Tbsp mellow white miso paste
1/4 tsp turmeric
1 tsp sweet paprika
1 tsp granulated onion
1/2 tsp granulated garlic
1 Tbsp lemon juice
2 cups filtered water
Salt, to taste
For the Mac and Cheese:
1/2 lbs small pasta (I used shells)
5 cups broccoli***, florets and stems, chopped into small pieces (less than bite size)

Toast the flour: slowly heat a dry heavy-bottomed sauce pan, add the flour, and toast it, stirring frequently with a rubber spatula, about 5 minutes. Be careful not to burn the flour! Once toasted, the flour takes on the color of a brown paper bag and releases a warm, slightly smoky aroma.
Add the toasted flour to a blender (high speed blenders work best) along with the rest of the cheese sauce ingredients. Blend on high, pausing and scraping the sides, until the mixture is smooth. Taste and adjust seasoning

next instruction :

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