Broccoli Mac and Cheese Recipe
This broccoli mac and cheese combines tender florets, pasta, and a creamy vegan sauce for a comforting, balanced main.
Ingredients
- Pasta macaroni or shells: 120 g
- Broccoli florets: 1½ cups 150 g
- Cashews soaked: ¼ cup (35 g)
- Unsweetened soy milk: ½ cup 120 ml
- Nutritional yeast: 2 tbsp
- Olive oil: 1 tbsp
- Garlic minced: 3 cloves
- Onion powder: ½ tsp
- Mustard powder: ¼ tsp
- Turmeric: ¼ tsp
- Salt: to taste
- Black pepper: ½ tsp
- Lemon juice: 1 tsp
- Water: as required
Instructions
- Boil pasta in salted water until tender, drain, and reserve.
- Steam broccoli florets for four minutes until bright and just tender.
- Blend cashews, soy milk, yeast, lemon juice, turmeric, salt, and pepper until smooth.
- Heat olive oil in a pan and sauté garlic briefly until aromatic.
- Pour blended sauce into the pan and warm gently.
- Add onion powder and mustard powder, stirring constantly.
- Adjust thickness with small amounts of water if needed.
- Fold broccoli and cooked pasta into the sauce until evenly coated.
- Simmer for two minutes, then remove from heat.
Notes
Nutritional Values (Per Serving)
- Calories: 360 kcal
- Total Fat: 12 g
- Saturated Fat: 2.1 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 16 g
Vitamins & Minerals (Per Serving %DV – Top 5)
- Vitamin C: 68%
- Vitamin K: 54%
- Calcium: 26%
- Folate: 22%
- Iron: 20%
Additional Notes / Flavor Tips
- Roast broccoli for deeper flavor and crisp edges.
- Add chilli flakes for playful heat.
- Rest briefly before serving for thicker, clingier sauce texture.