I know I already have a mac and cheese recipe on here by Alicia Silverstone from her book The Kind Diet but there are so many ways to make it and I could eat every kind! I think most people love this comfort food and when you go vegan it is one food that you do miss. This version does not have any added oil like the one from Alicia’s and the only fat in it is from nuts which we all know is a healthier form of fat. Other than that it is very similar to hers by the ingredient list but the nuts really make it much creamier. You can cut the amount in half and use a thickener if you want to lower the fat further but this is pretty good.
My little ones love it and will eat two bowls, even with the broccoli in it! Like I have said before I try and add vegetables into anything I can if I can get away with it and the broccoli is complimentary if chopped up small enough. I know it sounds weird but sometimes I top my bowl of this mac & Chz with salsa and it just pops but that is me I like ketchup on my broccoli :). Try it your might like it!
Mac & Chz w/Broccoli
2 cups dried noodles (can be gluten free with the right noodles)
1 cup cashews
1/2 cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Dijon Mustard
2 Tablespoons soy sauce
1/2 head of broccoli, finely chopped
1 1/4 cup Almond
Cook the noodles according to the package directions, drain and rinse slightly.
While the noodles cook, steam the broccoli in a small amount of water until it is cooked through. Drain and set aside.
Blend 1 cup of cashews with 1 cup of milk until very smooth in a blender or your Magic Bullet. Pour into a medium sauce pan and add soy sauce, nutritional yeast, onion and garlic powder, mustard and salt and pepper to taste. Cook on medium heat and add the 1/4 or more of milk to desired thickness.
Pour the sauce over your cooked noodles and add drained broccoli and mix. ENJOY!