Cashew-Based Mac & Cheese with Broccoli

"Scratches the itch!"



Recipe by Cookie + Kate | Serves: 2-4 | Time: ~40 min


Ingredients

8 oz elbow macaroni

1 head of #broccoli, florets cut into small bites

1 ½ tbsp avocado oil or extra-virgin olive oil

1 small yellow onion, chopped

1 cup peeled and grated russet potato

3 cloves garlic, minced

½ tsp garlic powder

½ tsp onion powder

½ tsp dry mustard powder

½ tsp salt, more to taste

Pinch of red pepper flakes

⅔ cup raw #cashews, soaked in hot water for at least 15 min

1 cup water, more as necessary

¼ cup nutritional yeast

2 to 3 tsp apple cider vinegar


Instructions

Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.


Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.


Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.


Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.


Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.


Taste and adjust seasoning as necessary


Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately.

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