Broccoli Mac & “Cheese”
Creamy, plant-based mac and cheese loaded with broccoli and cheesy goodness.
Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Special Equipment: pot
Ingredients
1 pound pasta any non-spaghetti type
2 heads of broccoli, washed
1 package cheddar-style shreds Violife or Follow Your Heart brand
1 tbsp vegan mayo, cream cheese, or sour cream (optional for extra creaminess)
½ cup chickpea flour or organic all-purpose flour
½ cup vegan butter or neutral oil
1 to 1½ cups vegetable broth
Unsweetened plant milk (creamy oat milk works well)
½ cup nutritional yeast (plus extra for topping)
Pinch of cumin
Sea salt, to taste
Directions
Cook Pasta: Cook pasta according to package directions. Drain and toss in a bit of oil to prevent sticking. Set aside.
Prepare Broccoli: Carefully dip broccoli heads into boiling water for less than a minute, just until they turn bright green. Rinse to cool, then chop into small pieces (including stems).
Start the Sauce Base: In a nonstick medium saucepot over medium heat, melt the vegan butter. Add chopped broccoli and a sprinkle of sea salt. Sauté until the broccoli starts to brown.
Add Dry Ingredients: Lower heat. Stir in flour, nutritional yeast, and a pinch or two of cumin. Mix well. Add a bit more butter if mixture is dry—you want a thick, wet paste.
Melt the Cheese: Slowly add the cheddar-style shreds into the mixture, stirring until fully melted. Adjust heat slightly as needed to help the cheese melt, but don’t let it burn.
Create the Sauce: Gradually stir in vegetable broth, a little at a time, until it starts to become saucy. Add the mayo (if using) and add small amounts of plant milk, stirring constantly, until desired consistency is reached.
Taste & Adjust: Remove from heat. Taste and adjust seasoning if needed. Add an extra sprinkle of nutritional yeast for more cheesy flavor.
Combine & Serve: Slowly fold in the cooked pasta, ensuring a balanced macaroni-to-sauce ratio. Serve in bowls and enjoy warm.
