Description
If you love macaroni and cheese you will love this vegan, oil-free version. It’s healthy and of course, delicious.
Ingredients
Units
Scale
- 8 ounces of your favorite pasta (I use a lentil pasta)
- 1/2 – 1 bag of frozen broccoli or 3 cups of fresh broccoli chopped
- 1/4 cup of cashews
- 3/4 cup canned garbanzo beans (a.k.a. chick peas)
- 1/4 cup aquafaba (the liquid from the can of garbanzo beans)
- 3/4 cup vegetable broth
- 1/2 cup of nutritional yeast
- Juice of half of a lemon
- 1/4 teaspoon of turmeric
- 1 teaspoon garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon smoked paprika
- Salt (optional) and pepper to taste
Instructions
Bring salted water to boil. Blend all ingredients for the sauce in a high-speed blender. Throw pasta into the boiled water and cook according to the directions. When pasta is one minute away from being finished throw the broccoli into the pot. Drain pasta and broccoli but do not rinse. Pour the sauce from your high-speed blender into your empty pot. Heat until it’s bubbly and turn the heat off. Add your pasta and broccoli a little at a time until you get the right pasta to sauce ratio. Mix well serve immediately.
