Baked Vegan Broccoli Mac and Cheese
Ingredients
The sauce
-
1
cup
raw unsalted cashews
-
2
cups
unsweetened soy milk or non-dairy milk of choice
-
⅓
cup
nutritional yeast
-
2
tablespoons
all-purpose flour
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
salt
-
⅛
teaspoon
turmeric
-
1
tablespoon
apple cider vinegar
The pasta and vegetables
-
8
ounces
dry whole wheat rotini or preferred small pasta
-
1
pound
fresh broccoli or ~1 large crown
-
1
15 ounce can
chickpeas, drained and rinsed
The topping
-
¼
cup
vegan butter
-
1
cup
panko breadcrumbs
-
½
teaspoon
ground paprika
-
¼
teaspoon
cayenne pepper
-
to taste
freshly ground black pepper
Instructions
- Soak cashews in boiling water for at least 15 minutes.
- Preheat the oven to 350°F and cook the pasta until al dente.
- Steam the broccoli for 2-3 minutes until bright green and tender.
- Drain the cashews and blend with soy milk, nutritional yeast, flour, garlic powder, onion powder, salt, turmeric, and apple cider vinegar until smooth.
- Lightly oil a casserole dish and combine cooked pasta, broccoli, and chickpeas. Pour the cashew sauce over and mix.
- Melt the vegan butter and mix with panko breadcrumbs, paprika, and cayenne pepper. Sprinkle on top of the pasta mixture.
- Bake uncovered for 15 minutes until the topping is golden and the dish is heated through.
Nutrition Facts (estimated)
Servings
6
Calories
419
Total fat
18g
Total carbohydrates
52g
Total protein
17g
Sodium
389mg
Cholesterol
0mg
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