picture by White on Rice Couple
This recipe is originally found here. It’s unique in that it’s a vegan mac and cheese made without soy or nutritional yeast, two ingredients that tend to turn non-vegans off. The cheese is replaced by a silky-smooth sauce made from dijon mustard, cashews, and pureed vegetables—not only does it look just like cheese sauce; it’s delicious and healthy too. The technique is essentially like making creamy vegetable soup and then combining that thickened vegetable soup with noodles. A pretty tasty vegan version!
Mac and Cheese with Broccoli (Vegan)
Makes 2 servings
Total time: 30 minutes
• 1 1/2 cups elbow macaroni
• 1 1/2 cup broccoli florets
• 1 tablespoon olive oil
• 1/2 yellow onion, small dice
• 1 garlic clove, minced
• 1 small Yukon Gold potato, peeled and small dice
• 1 carrot, small dice
• 1 1/2 cups vegetable broth, divided in half
• 1/2 teaspoon paprika
• 1/4 cup unsalted roasted cashews
• 3/4 teaspoon kosher salt and pepper
• 1 garlic clove
• 1/2 tablespoon fresh lemon juice
• 1/4 teaspoon dijon mustard
1. In a pot of boiling salted water, cook the broccoli and macaroni until al dente. Drain and set aside.
3. In a large saucepan, heat oil over medium heat. Add the onion, garlic, potato, and carrot. Season with salt and pepper to taste, cover, and cook until the vegetables are softened, about 15 minutes. Add half the broth and paprika and continue cooking, uncovered, until the vegetables are very soft. Remove from the heat and set aside.
4. Grind the cashews, salt, garlic, lemon juice, mustard and pepper in a blender. Add the vegetable mixture and blend until very smooth. Taste, adjust seasonings if necessary. Combine sauce with pasta and broccoli and serve hot.