Let’s take a trip down memory lane! Remember mac 'n cheese when you were a kid? Whether homemade or from a certain blue box, chances are that, at that time, it was one of the most delicious things you’d ever eaten on the planet. What if you were able to recreate that exact fond memory to satisfy your inner child, but with plant-based ingredients to satisfy your wise adult? Now you can! This Broccoli Mac 'n Cheese is made with whole food healing ingredients, like cashews, nutritional yeast, and miso, and is as creamy and satisfying as the fun mac 'n cheese you had as a kid.
Yields4 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins
Ingredients
8ozorganic elbow macaroni (whole grain or legume, dry)
1cupraw cashews (soaked in water 4–6 hours or hot water 30 minutes)
2cupsplant-based milk (plain, unsweetened)
1cupwater
2tbsporganic miso (mellow white or chickpea)
4tbspnutritional yeast
2tbsporganic apple cider vinegar
2tbsparrowroot powder (or organic cornstarch)
1tsponion powder
1tspgarlic powder
1tspground turmeric
¼tspsalt (+¼ tsp as needed, optional)
2cupsorganic broccoli (florets cut into 1” pieces)
Directions
1
Make the pasta according to instructions then set it aside.
2
Preheat the oven to 350 degrees F.
3
Make the cashew cheese: Add the cashews, plant-based milk, water, miso, nutritional yeast, apple cider vinegar, arrowroot powder, onion powder, garlic powder, ground turmeric, and salt, if using, to a high-speed blender and blend until smooth. It’ll be very runny! You’re about to thicken it on the stovetop.
4
Transfer the cheese to a large stovetop pot. Add the broccoli and heat over medium-high heat just until it comes to a boil.
5
Reduce heat to medium for a simmer, stirring often (to prevent it from sticking to the bottom of the pan) until the cheese thickens, about 5 minutes.
6
Stir the cooked macaroni into the cashew cheese mixture. Mix until the cheese coats the macaroni.
7
Transfer the Broccoli Mac 'n Cheese to an 8x8" or similar baking dish and bake for 30 minutes.
8
Remove from the oven and let sit for 10–15 minutes. The cheese will further set during this time.
Chef's Notes
Substitutions For the macaroni, use any type you prefer — legume, quinoa or whole grain.
Nut-free Use sunflower seeds in place of cashews.
Prep ahead Blend the cashew cheese ingredients ahead of time and store it in the refrigerator for up to 3 days before cooking it to thicken on the stovetop.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Ingredients
8ozorganic elbow macaroni (whole grain or legume, dry)
1cupraw cashews (soaked in water 4–6 hours or hot water 30 minutes)
2cupsplant-based milk (plain, unsweetened)
1cupwater
2tbsporganic miso (mellow white or chickpea)
4tbspnutritional yeast
2tbsporganic apple cider vinegar
2tbsparrowroot powder (or organic cornstarch)
1tsponion powder
1tspgarlic powder
1tspground turmeric
¼tspsalt (+¼ tsp as needed, optional)
2cupsorganic broccoli (florets cut into 1” pieces)
Directions
1
Make the pasta according to instructions then set it aside.
2
Preheat the oven to 350 degrees F.
3
Make the cashew cheese: Add the cashews, plant-based milk, water, miso, nutritional yeast, apple cider vinegar, arrowroot powder, onion powder, garlic powder, ground turmeric, and salt, if using, to a high-speed blender and blend until smooth. It’ll be very runny! You’re about to thicken it on the stovetop.
4
Transfer the cheese to a large stovetop pot. Add the broccoli and heat over medium-high heat just until it comes to a boil.
5
Reduce heat to medium for a simmer, stirring often (to prevent it from sticking to the bottom of the pan) until the cheese thickens, about 5 minutes.
6
Stir the cooked macaroni into the cashew cheese mixture. Mix until the cheese coats the macaroni.
7
Transfer the Broccoli Mac 'n Cheese to an 8x8" or similar baking dish and bake for 30 minutes.
8
Remove from the oven and let sit for 10–15 minutes. The cheese will further set during this time.
