Creamy Vegan Mac’n’cheese with Steamed Broccoli
Ingredients
- 1 box Whole Wheat or Gluten-free Pasta use any pasta of choice⠀⠀
- 2 Large Yukon Gold Potatoes⠀⠀
- 3 Medium Carrots⠀⠀
- 2 Cups Broccoli Florets⠀⠀
- 2 Cloves Minced Garlic⠀⠀
- 1/4 Cup Nutritional Yeast⠀⠀
- 1 Tsp Apple Cider Vinegar⠀⠀
- 2 Tbsp Freshly-Squeezed Lemon Juice⠀⠀
- 1 Tsp Dijon Mustard⠀⠀
- 1/2 Tsp Paprika⠀⠀
- 1/8 Tsp Turmeric Powder⠀⠀
- 1/2 Tsp Kosher Salt⠀⠀
- 1/4 Tsp Ground Pepper⠀⠀
Preparation
Wash and scrub the potatoes and carrots thoroughly under cold running water to remove any dirt
Pat the excess moisture with a paper towel
Using a potato peeler, peel the potatoes and carrots skin off and cut into large bite-sized chunks
Now add chopped potatoes and carrots to a large pot then pour over enough water to cover by 1
Season with a generous pinch of salt and bring the water to a boil, over medium-high heat
Boil for 15 minutes or until potatoes and carrots are easily pierced with a paring knife
Meanwhile, add a steamer basket under another pot filled with about 1 cup water (or use the same pot where the veggies are boiling if the water doesn't touch the steamer) steam the broccoli for 3-4 minutes, or just until fork-tender
In a small mixing bowl, combine garlic, apple cider vinegar, lemon juice, mustard, paprika, turmeric, and salt whisk until well combined and set aside
Next, place the boiled potatoes, carrots, nutritional yeast and 1/2 cup of the reserved liquid to a blender
Pour in the prepared garlic and vinegar mixture and blend until smooth and creamy, about 2-3 minutes
If needed, add more liquid to reach your desired consistency
Add cooked pasta to a large serving bowl together with steamed broccoli, then pour the sauce on top
Using a wooden spoon mix well until pasta is evenly coated into super the creamy delicious sauce! ⠀