Some of my most common pastas I used are penne, fusilli, and farfalle. For this dish I used macaroni pasta but any type of pasta you have in your pantry will work. Unsweetened milk- oat, soy, cashew, or almond milk.īroccoli- Any type of vegetables that you have on hand.Īre you gluten-free? Substitute the pasta to make the entire dish gluten-free. I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry or refrigerator. Then save the additional sauce to drizzle on top of your noodle bowl right before you eat them. So, if you are like me I would recommend only pouring half of the sauce with the noodles instead of all of it. I LOVE to add a lot of sauce to my noodles. You will notice that the noodles will soak the sauce right up. Add dairy-free milk to thin it before reheating it and adding it to your pasta. Your cashew cheese will thicken up when cold. Leftovers will last 2-3 days in the fridge in an airtight container.Do not heat the sauce up prior to adding it to the pasta, instead heat up the pasta. I recommend tossing the pasta with the sauce right before you eat it. The sauce will start to harden and dry up if left out after 30 minutes.If you want your sauce to be thinner, add additional unsweetened plant milk to your sauce.The amount of time will also depend on how powerful your blender is. Blend your sauce for 2-3 minutes or until the sauce is smooth and creamy.Just make sure to check that it is unsweetened. I used soy milk for this sauce but almond, oat, coconut, or cashew will also work. This recipe calls for one cup of unsweetened plant milk.All of the spices I added for this cashew cream sauce gives it that cheesy flavor, so I highly recommend using all of them.
I blended the cashews in my vitamix after I soaked them for 2 hours and it still was smooth and creamy. If you are using a very powerful blender like a vitamix blender you don’t need to soak the cashews as long.You can soak them even longer for an extra creamy sauce. I recommend soaking your cashews for at least 3-4 hours before making your sauce.Make this entire meal gluten-free by using gluten-free pasta. Extra virgin means its filtered, so theres plenty of creaminess with less of the coconut taste. Every Mac and Cheese recipe starts with butter This vegan version is no different. This bowl of goodness can be made in 30 minutes or less. Vegan Broccoli Mac and Cheese Ingredients: Coconut oil or vegan butter. Made with a creamy cashew sauce, steamed broccoli, and your favorite pasta. Where are my pasta lovers at? I have this comforting and tasty Broccoli Mac and Cheese that you will absolutely love.
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