Vegan Mac and Cheese (with Broccoli)

RECIPE:

Ingredients:

• 1 box pasta (I used a high fiber rotini by Fiber Gourmet)

• 3/4 cup nutritional yeast

• 1 Cup cashews, soaked in water for at least 30 minutes to an hour

• 1 tsp onion powder

• 1 tsp garlic powder

• 3/4 Cup coconut milk

• Juice of half a lemon

• 1.5 Cup of broccoli, chopped into bite sized pieces

• 1/4 white onion, finely chopped

• 1/2 tsp salt

• 1/2 tsp pepper

• 2 Tbs almond flour

• Optional: chopped scallions for garnish

Directions:

1. Preheat your oven to 375F,

2. Boil water and cook pasta until it is al dente (follow instructions on the pasta packaging),

3. While pasta cooks, to a blender add the cashews, nutritional yeast, coconut milk, onion powder, garlic powder, salt, and pepper. Blend until it becomes a smooth and creamy cheese sauce, about 60 seconds. Set aside,

4. Once the pasta is cooked, strain the pasta,

5. To a large bowl, add the cooked pasta, the cheese sauce, the chopped onion and broccoli, and mix until the pasta and broccoli is fully coated,

6. Grease a baking dish and add your pasta mixture to the baking dish,

7. Sprinkle the almond flour on top of the pasta,

8. Cover the dish with a lid or tin foil and bake for 25 minutes,

9. Remove the lid or foil and bake for another 5-8 minutes or until the top is golden brown. If using scallion garnish, add the chopped scallion and serve warm.

Storage: store in an air tight container in the fridge for 5-7 days. ENJOY!