Baked Vegan Broccoli Mac and Cheese

Ingredients

• Cashews: Choose raw, unsalted cashews as the base of the vegan mac and cheese sauce.
• Nutritional yeast makes up the "cheesy" flavor. It's a great pantry staple to keep on hand for all kinds of plant-based recipes (like vegan cream cheese and even vegan potato soup).
• Non-dairy milk: Unsweetened, unflavored soy milk is my go-to, but any non-dairy milk works. Try almond milk for a soy-free optional or oat milk for an even creamier result.
• Pasta: I use whole wheat rotini in this recipe, but you can also use elbows, shells, or any other small shape.
• Steamed broccoli: You can use fresh broccoli florets or frozen broccoli.
• Chickpeas: While cashews contribute a fair amount of vegan protein to this dish, chickpeas help to fully balance the plate. If you don't have chickpeas on hand, you can use any other canned bean.
• Panko breadcrumbs add a nice crunchy topping to the bake. Leftover panko can be used in tofu cutlets or panko breaded tofu.
• Vegan butter: Sticks or spread work here. You can also use coconut oil.

Step by step instructions

Before you begin: Start by soaking cashews in boiling hot water for 15 minutes. I usually use water boiled in the kettle for a quick process. Cover cashews with at least 1 inch of water.

Soaking cashews in hot water makes them easier to blend, especially if you don't have a high powered blender. You can also soak them in cool water overnight for the same result.

Step 1. Preheat the oven to 350 degrees F. While the cashews are soaking, cook pasta according to package instructions, until al dente.

Step 2. Steam broccoli. There are a few ways that you can do this. I place a medium-sized pot filled with one inch of water on the stove over medium-high heat. Place a steamer basket in the pot (this is the set that I use and love because all of the parts come together).

Once the water is boiling, cover with a lid and steam until the broccoli is al dente (crisp yet tender), about 2-3 minutes. You can tell it is ready because the broccoli is bright green and can be easily pierced with a fork.

Quicker option: Cook frozen broccoli in the microwave according to package instructions OR add broccoli to the pasta during the last 2-3 minutes of boiling.

Step 3.  Make the cashew sauce. Drain water from the soaked cashews. Add cashew cheese sauce ingredients to a blender.

Blend on medium speed until smooth and creamy, about 1 minute. Taste for seasonings and add extra liquid as needed for a smooth and pourable sauce.

Step 4. Lightly spray an 8x11 or 11x11-inch casserole dish (any similar size will work as long as the pasta fully covers the bottom. The one in the photo is 11x11).

Add cooked pasta, broccoli, and chickpeas. Cover with the cashew sauce. Stir with a spoon or spatula to combine.

Step 6. Melt ¼ cup vegan butter in a small dish in the microwave or on the stove over medium-low heat. Stir in the panko breadcrumbs and spices.

Step 7. Crumble the panko mixture on top of the assembled pasta bake. Bake uncovered for 15 minutes at 350 degrees F, until the panko breadcrumbs are crispy and the broccoli mac and cheese is completely warmed through.