Vegan Macaroni and Cheese

This vegan macaroni and cheese is comfort food at it’s best, and is a favorite of both kids and adults. It’s creamy and delicious, and is better than anything you can find in a box. Adding broccoli provides a significant nutritional boost, enhances detoxification, and helps to fight inflammation and cancer. Best of all, it doesn’t contain a spec of neon-orange “cheese”. I hope you enjoy this recipe as much as we do!
Vegan Macaroni and “Cheese”
Ingredients
- 12 oz package of pasta in the shape of your choice (I use Tinkyada Organic Brown Rice Pasta)
- 3 cups broccoli florets
- 1/4 cup coconut oil
- 1/3 cup gluten free oat flour
- 2 1/2 cups unsweetened almond milk (substitute hemp or rice milk for nut-free option)
- 1/2 cup nutritional yeast
- 2 tablespoons tomato paste
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon raw coconut nectar
Instructions
- Bring a large pot of salted water to a boil
- Add pasta and cook according to package directions, adding broccoli for the last five minutes; let cook until broccoli is fork tender, drain and return to pot
- Meanwhile, in a medium saucepan, whisk the coconut oil and oat flour over medium heat for 3-5 minutes
- Add the almond milk, nutritional yeast, tomato paste, sea salt, garlic powder and turmeric and bring to a boil, whisking frequently
- Reduce heat to low and let simmer until the sauce thickens
- Remove from heat, adjust seasoning to taste, and stir in lemon juice and raw coconut nectar
- Toss the pasta and broccoli with the sauce and serve immediately
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1 Response
[…] macaroni and cheese. So I came up with a version of my own instead. I’ve been making my Vegan Macaroni and Cheese ever since, and it is always a […]