Vegan Mac and Cheese with Broccoli
Ingredients
- 1 box whole wheat or gluten-free pasta
- 2 large Yukon gold potatoes
- 3 medium carrots
- 2 cups broccoli florets
- 2 cloves minced garlic
- 1/4 cup nutritional yeast
- 1 teaspoon apple cider vinegar
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/8 teaspoon turmeric powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
Preparation
Wash and scrub the potatoes and carrots thoroughly under cold running water to remove any dirt and pat dry with a paper towel.
Peel the potatoes and carrots and cut them into large bite-sized chunks.
Add the chopped potatoes and carrots to a large pot, cover with water by 1 inch, season with a generous pinch of salt, and bring to a boil over medium-high heat.
Boil for 15 minutes or until the potatoes and carrots are easily pierced with a paring knife.
Meanwhile, steam the broccoli for 3-4 minutes until fork-tender using a steamer basket in another pot or the same pot if the water does not touch the steamer.
Once the vegetables are done, remove from heat, drain in a colander, reserve about 1 cup of the cooking water, and allow them to cool slightly.
Cook the pasta according to the package instructions.
In a small mixing bowl, combine garlic, apple cider vinegar, lemon juice, mustard, paprika, turmeric, and salt; whisk until well combined and set aside.
Place the boiled potatoes, carrots, nutritional yeast, and 1/2 cup of the reserved liquid in a blender.
Pour in the prepared garlic and vinegar mixture and blend until smooth and creamy, about 2-3 minutes, adding more liquid if needed to reach desired consistency.
Add the cooked pasta and steamed broccoli to a large serving bowl and pour the sauce on top.
Mix well with a wooden spoon until the pasta is evenly coated in the sauce.