Vegan Mac and Cheese with Broccoli
4 Servings
Preparation Time:
30 Minutes
This dairy-free mac & cheese is rich, creamy, and completely plant-based. A silky sauce made from cashews, almond milk, and lemon juice coats tender pasta and broccoli florets for a comforting, wholesome meal. It's a healthy twist on a classic favorite — perfect for vegans and anyone craving guilt-free comfort.
Ingredients
1 Tsp Onion Powder
2 Tbsp Lemon Juice
1 Cup Cashews
4 Servings of Salt & Pepper
1 Tsp Garlic Powder
1 Cup Almond Milk
2 Cups of Elbow Macaroni
2 Cups of Broccoli Florets
Instructions
Cook the elbow macaroni according to package instructions. Add the broccoli florets to the boiling water during the last 2 minutes of cooking. Drain and set aside.
In a blender, combine the raw cashews, almond milk, lemon juice, garlic powder, onion powder, salt, and pepper.
Blend until smooth and creamy.
Pour the cashew cheese sauce over the cooked macaroni and broccoli. Stir to combine and heat through over low heat.
Serve hot and enjoy!
Optional: You can replace onion and garlic powder with fresh garlic and onion.
Per serving: 468 Kcal, 17g Protein, 16g Fat, 67g Carbs.