Oil Free Broccoli "Cheddar" Pasta
Everything you want on a cozy night (or day) at home; this completely vegan "cheddar cheese" sauce it packed with flavor and umami, and it pairs perfectly with noodles & broccoli for your new favorite plant-based meal!
Ingredients
- 1/3 cup raw cashews optional
- 1 1/2 teaspoons sea salt plus more to taste
- 16 ounces pasta of choice I like Banza shells
- 1 medium sweet potato peeled & diced into 1" pcs(approx 2 rounded cups)
- 2 medium carrots peeled & diced into 1" pcs(approx 1 cup)
- 1/2 yellow onion diced into 1" pieces
- 2 cloves garlic peeled & roughly chopped
- 1/2 teaspoon Dijon mustard
- 1/4 cup nutritional yeast plus more to taste
- 1 cup unsweetened almond or cashew milk
- 1 teaspoon mellow white or sweet miso paste optional
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1 head broccoli chopped into 1" florets(approx 12 ounces)
Instructions
- Add cashews to a bowl of hot tap water and soak 30 minutes - 1 hour. Fill two pots 3/4 way full of water and bring to a boil. One pot should be at least 4 quarts and the other should be at least 6 quarts. Add 1/4 teaspoon sea salt to each pot.
- To the smaller pot, add diced sweet potato and carrots, then bring down to a simmer. To the other pot, add pasta. Cook pasta according to package directions, MINUS 1-2 minutes, so noodles are slightly al dente. When pasta is drained and rinsed, set aside. *Note: if using Banza shells, like I did, I boiled them for 8 minutes. Now check your sweet potatoes and carrots—they should be knife-tender. Drain and rinse. Set aside.
- Refill your 6 quart pot 1/2 way and bring to a boil again. Add broccoli florets and allow to boil 1 minute, then drain and rinse with cold water. Set aside. To a high powered blender, add cashews, sweet potatoes, carrots, onion, garlic, mustard, nutritional yeast, nut milk, miso (if using), 1 teaspoon sea salt, lemon juice and black pepper. Blend until completely smooth and creamy. Taste for more salt and/or nutritional yeast. I personally add an extra 1/2 teaspoon sea salt.
- Chop broccoli florets into small 1/2” pieces (you can leave them larger, but I really love the texture of small broccoli pieces). Add broccoli, pasta, and as much “cheddar cheese” sauce as you like to the same 6 quart pot you’ve been using. Turn heat to low and cook, stirring, until pasta is warmed through. Serve! Pasta will keep for up to 5 days in the refrigerator or 2 months frozen.
