Vegan Mac + Cheese with Broccoli

This vegan recipe is an easy plant-based spin on a comforting classic. Any veggie can be substituted for broccoli, or you can keep it more traditional with no added veggies. I love to add veggies to dishes like this for added nutrition, flavour and texture. This can be made gluten-free by using GF pasta.

INGREDIENTS:

2 + 2/3 cups pasta (macaroni, rotini, etc.)

1 heaping cup of broccoli chopped up small (you can sub any veggie you like here, or leave out)

1/2 cup raw cashews (no soaking needed)

2 tbsp nutritional yeast

1 + 1/2 tsp salt

1/4 tsp pepper

1 tsp garlic powder

1 cup unsweetened plant milk (soy, almond, coconut, oat, etc.)

1/2 cup vegan butter (we like earth balance)

2 handfuls of shredded vegan cheddar cheese

Vegan parmesan (optional)

METHOD:

1 -Cook the pasta al dente. Strain, do not rinse. This will retain some starch and allow the sauce to bind to the pasta better.

2 - Blend dry ingredients in a food processor/blender: cashews, nutritional yeast, salt and garlic powder.

3 - In a medium/large pot on low heat add butter and milk, stir. Once melted, add the dry mixture and whisk to combine, creating the sauce.

4 - Heat oven to 350ºF. Add cooked pasta and broccoli to pot, stir to coat with sauce.

5 - Transfer to a medium-large baking dish (you may need more than one dish) and top with shredded vegan cheddar cheese.

6 - Bake for 15 - 20 minutes. Top with vegan parmesan and enjoy!

Makes: 4 - 6 servings

Prep time: 10 - 15 minutes

Cook time: 15 - 20 minutes

Store leftovers: Air-tight container, in the fridge

Lasts: 4 - 6 days