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Cashew Mac and Cheese with Broccoli

4
Overall: 20 minutes
Medium

I’m excited to share my family favorite made super healthy with this Cashew Mac and Cheese with Broccoli recipe. Made with a super tasty cashew cheese sauce, this recipe is dairy and gluten-free and includes some steamed broccoli to sneak in more veggies and up the nutritional powerhouse.

I used gluten-free macaroni but feel free to use regular if you prefer, or any pasta shape you like. I also love it with lentil-based pasta like yellow split pea, red or green lentil pasta if you’re looking for grain-free pasta. It’s one the whole family will enjoy.

Storage: Tupperware in the fridge for up to three days

INGREDIENTS:

Cashew cheese
1 cup cashews
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
¼ teaspoon apple cider vinegar, wholegrain, or dijon mustard
1/2 – 3/4 teaspoon flaked sea salt
1/3 teaspoon cracked black pepper
1/4 cup nutritional yeast
1/2 cup unsweetened almond milk
*optional 2 – 3 tablespoon water to thin

Mac and cheese
1 head broccoli
1 tablespoon olive oil
1 carton of gluten-free macaroni (option to use normal macaroni or any pasta shape you like)

Sage crisps
1 – 2 tablespoon avocado or coconut oil
10 sage leaves

PREPARATION:

Cashew Mac & Cheese

  1. Place the cashews in a bowl and cover with boiling water. Soak for at least 2 hours, or overnight. Drain and rinse.
  2. Place the broccoli in a steaming basket and steam for two minutes or until al-dente. *Option to boil in a little water if you prefer. Drain and toss a drizzle of olive oil.
  3. Cook the pasta as per packet instructions. Drain.
  4. Add the cashew cheese ingredients to a high-speed blender and blitz until super smooth. About 2 minutes, scraping the sides several times.
  5. Add cashew cheese to a pan with broccoli and pasta. Heat on a medium/low heat until warm, thinning with 2 – 3 tablespoons of water or to your liking.
  6. Adjust seasoning to taste.

For the sage crisps

  1. Heat 1 – 2 tablespoons of oil in a pan. When hot add the sage leaves and fry on medium heat for about 1 minute or until slightly crisp.
  2. Spoon onto kitchen roll to crisp up.
  3. Serve with optional vegan or dairy cheese and sage crisps.
  4. Enjoy!

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