Description
This Sharp White Mac and Cheese with Broccoli is a delightful blend of creamy, rich flavors with a healthy twist. Packed with protein from cashews and tofu, and bursting with the goodness of fresh broccoli, this dish makes for a quick and satisfying meal that’s easy to whip up. Perfect for family dinners or a comforting lunch!
Ingredients
Scale
- 1 cup raw cashews
- 12 ounces small pasta of choice
- 2 heads broccoli, chopped into florets (about 6 cups florets)
- 1/2 cup water
- 1 block (10.8oz) Mori Nu silken tofu
- 4 tablespoons nutritional yeast
- 3 tablespoons lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Soak the cashews by pouring boiling water over them and letting them soak for at least 5 minutes.
- Cook the pasta in boiling water for about 5-6 minutes, then add the broccoli and cook for an additional 1-2 minutes. Drain the pasta and broccoli and set aside.
- Blend the soaked cashews (drained) with fresh water, silken tofu, nutritional yeast, lemon juice, onion powder, garlic powder, and salt until very smooth to create the cheese sauce.
- In the same pot used for the pasta, return the drained noodles and broccoli, and mix in the cheese sauce. Heat over low-medium until warmed through and serve immediately.
Notes
For a creamier sauce, blend longer until very smooth.
Feel free to substitute the pasta type to your preference or dietary needs.
Leftovers can be stored in the fridge for a few days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg