Vegan Mac & Cheese

 

 

Ingredients

16 ounces gluten-free macaroni (preferably quinoa noodles)
2 cups broccoli, diced
1 cup water
¼ cup nutritional yeast
¾ cup cashews, soaked 2-8 hours
2 tablespoons stoneground mustard, no salt added
1 lemon, juiced
1 teaspoon turmeric
2 teaspoons garlic granules
1½ cups peas
Oregano or Sage to taste

Directions

Fill a medium size pot half way with water and bring it to a boil on the stovetop. Add the pasta and cook according to package directions. Set a timer so that you’re sure not to overcook pasta. Once the noodles are soft, use a colander to drain the pasta. While doing this, briefly rinse the pasta under cold water. Return the pasta to pot with a little bit of water to keep noodles from sticking.

While the pasta cooks, fill a separate pan with 1 inch of water and place over medium-high heat. Add a steam basket and broccoli florets Cover with lid and bring water to a boil. Steam broccoli until they are bright green and tender.

Add the nutritional yeast, strained cashews, mustard, lemon juice, tumeric, and garlice to a blender. Blend until the sauce has a creamy consistency and fold it into the cooked macaroni. Turn the heat to low, and stir in the peas and broccoli. Let it cook for a few minutes to let the flavors blend and heat everything.

Serve immediately with freshly ground oregano or sage.