Description
This Sharp White Mac and Cheese with Broccoli is a high-protein delight that combines rich flavors with simple preparation. Enjoy creamy, homemade cheese sauce made from cashews and silken tofu, mixed with tender pasta and fresh broccoli for a quick and healthy meal option. Perfect for busy weeknights!
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
- Bring about 3 cups of water to a boil. Pour the hot water over the cashews and let them soak for at least 5 minutes.
- Cook the pasta in a pot of boiling water for about 5-6 minutes. Then, add the broccoli and cook for 1-2 minutes more. Drain everything and set aside.
- Drain the cashews and discard the soaking water. In a high-powered blender, combine the cashews with 1/2 cup fresh water, silken tofu, nutritional yeast, lemon juice, onion powder, garlic powder, and salt. Blend until very smooth.
- In the same pot used for the noodles, return the drained noodles and broccoli. Mix in the cheese sauce, stirring to coat the pasta. If needed, warm over low-medium heat until warm throughout. Serve immediately and enjoy!
Notes
Taste the cheese sauce and adjust seasoning as necessary before mixing with pasta.
For extra flavor, consider adding spices or vegetables of your choice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 0mg