Indulge in the creamy goodness of this vegan mac + cheese loaded with nutritious veggies. The velvety sauce made from cashews and nutritional yeast perfectly coats the pasta, while broccoli, bell peppers, cherry tomatoes, and olives add color, flavor, and extra nutrients.
Ingredients:
- 300g macaroni pasta
- 1 cup raw cashews, soaked in water for 4 hours or overnight
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric powder
- Salt and pepper to taste
- 1 cup chopped broccoli florets
- 1 cup diced bell peppers any color
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced black olives
Instructions:
Cook macaroni pasta according to package instructions
Drain and set aside
In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, onion powder, turmeric powder, salt, and pepper
Blend until smooth and creamy
In a large saucepan, heat the creamy sauce over medium heat until warmed through
Add cooked macaroni to the saucepan, stirring until the pasta is well coated with the creamy sauce
Add broccoli florets, bell peppers, and cherry tomatoes to the saucepan
Stir to combine and cook for an additional 2-3 minutes until the vegetables are tender but still crisp
Remove from heat and stir in chopped parsley and sliced black olives
Serve hot, garnished with additional parsley if desired
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