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Mac ‘N’ Cheese with Broccoli

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This recipe would also be good with peas or chopped kale in place of the traditional broccoli. Because I have a high speed blender (a Vitamix) and because the cashews cook with the potatoes, there isn’t a need to presoak them. If you don’t have a great blender, you might consider presoaking the cashews for 2 – 4 hours.

  • Author: Mary Leir

Ingredients

Scale
  • 16 ounces macaroni elbows
  • 1 head of broccoli, florets cut into small bites, stems peeled and cut into small cubes, leaves chopped small
  • 4 tablespoons avocado oil or extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 medium shallots, diced
  • 4 large cloves garlic, chopped
  • 1 cup grated russet potato (4 ounces, about 1 small or ½ medium potato)
  • 1/2 cup dry unoaked white wine
  • 2 tablespoon oil-packed sun-dried tomatoes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon fine sea salt, more to taste
  • Small pinch of cayenne
  • 1 cup roasted, unsalted cashews
  • 2 cup unsweetened soy milk, more as necessary
  • 1/4 cup nutritional yeast
  • 8 tablespoons vegan butter
  • 2 tablespoons white miso
  • 1 tablespoon lemon juice
  • 3 to 5 teaspoons apple cider vinegar or distilled white vinegar, to taste

Instructions

  1. Bring a large pot of salted water to boil for the pasta. Cook according to package directions. Place broccoli in steamer basket over boiling water when 2 to 3 more minutes remain on the pasta cooking time. When broccoli is bright green and crisp tender, remove steamer from heat and set aside. Drain pasta well.
  2. While pasta is cooking, warm olive oil in a medium-to-large saucepan over medium heat. Add the onion, shallots, garlic and a pinch of salt and cook, stirring often, until the onion is translucent, about 5 minutes.
  3. Add the grated potato, wine, sun-dried tomatoes, garlic powder, onion powder, mustard powder, paprika, turmeric, salt and pinch of cayenne. Stir to combine, and cook, stirring constantly, for about 5 minutes to cook wine off.
  4. Add the cashews and soy milk, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reduce heat as needed to avoid boiling. Cook until the potatoes are completely tender, about 5 to 8 minutes. Remove from heat and allow to cool slightly.
  5. Carefully pour the mixture into a high speed blender. Add the nutritional yeast, vegan butter, miso, lemon juice and 3 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture is too thick or if you prefer a thinner consistency, add soy milk a little at a time, blending after each time.
  6. Taste, and blend in additional salt.  If needed, add the remaining teaspoon of vinegar. Blend again.
  7. Plate pasta with broccoli. Pour sauce over each serving and sprinkle with vegan parmesan or homemade breadcrumbs.

Notes

Sauce reheats very well especially if you store extra pasta separate from any extra sauce.

Find it online: http://shiftycrafty.com/mac-n-cheese-with-broccoli/