Description
This Sharp White Mac and Cheese with Broccoli combines rich flavors with a healthy twist. It’s easy to make and perfect for busy weeknights or a comforting meal.
Ingredients
Scale
- 1 cup raw cashews
- 12 ounces small pasta of choice
- 2 heads broccoli chopped into florets (about 6 cups florets)
- 1/2 cup water
- 1 block (10.8oz) Mori Nu silken tofu
- 4 tablespoons nutritional yeast
- 3 tablespoons lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Soak the cashews by bringing about 3 cups of water to a boil and pouring it over the cashews; let them soak for at least 5 minutes.
- Cook the pasta in a pot of boiling water for about 5-6 minutes, then add the broccoli and cook for 1-2 minutes more. Drain and set aside.
- Drain the cashews and discard the soaking water. In a high-powered blender, combine the cashews, 1/2 cup water, silken tofu, nutritional yeast, lemon juice, onion powder, garlic powder, and salt. Blend until very smooth.
- In the pot used to cook the noodles, return the drained pasta and broccoli. Mix in the cheese sauce, stirring to coat. Warm on low-medium heat if needed. Serve immediately.
Notes
For a spicier version, add a pinch of cayenne pepper to the cheese sauce.
This dish can be easily customized with your favorite veggies or pasta type.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg