Скачать или смотреть Vegan Mac 'n Cheese with Broccoli | PlantBased & More

This is not your regular macaroni and cheese recipe (aside from not using the traditional macaroni). Pasta and broccoli bites smothered with a healthy, plant-based version to the regular cheese sauce! It's creamy and so full of flavor!

We boast that this non-dairy version is free of cancer-promoting hormones and does not trigger diabetes, so you are sure to not feel guilty after eating! You can also top it on baked veggies, nachos, or use as dip!

INGREDIENTS:
250g Pasta of Choice
1 cup broccoli, cut into florets

For the Cheese Sauce:
2 cups potatoes, peeled and diced
1 cup carrots, peeled and diced
1/2 cup water
1 1/2 tbsp miso paste
1/3 cup extra virgin olive oil
1 tbsp lemon juice
1 tsp salt
pepper
about a tsp of garlic powder
1/2 tsp onion powder
sriracha, to taste

1 Make the cheese sauce: Put the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium and simmer for 10-15 minutes, until fork-tender. Transfer the potatoes, and carrots to a blender. Then add the miso paste, oil, water, lemon juice, salt, garlic powder, and onion powder. Blend until smooth. Taste the sauce and add more salt, if desired. Set aside,

2 Bring a pot of water to a boil. Once boiling, season with salt (about a tablespoon) and cook the pasta halfway through. Once pasta has become a bit tender but still hard on the inside (we timed this around 4 minutes but this really depend on the pasta your using and preferred doneness), add the broccoli and let cook with the pasta for about 2 minutes more. Strain and set aside.

3Top on cooked pasta and broccoli, serve while pasta is still warm. Reheat sauce if necessary so it spreads well when mixed with the pasta

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