Vegan Brocolli mac & cheese
Cashew-allergy friendly vegan mac & cheese thats stretchy and gooey! Messurements are approximate, I don't really measure when i cook!
2 servings · 2 min prep · 15 min cook
| ½ cup Four | ||||||
| 1 cup Daiya Mexican blend | ||||||
| 1 tablespoon Dijon mustard | ||||||
| Fresh black pepper | ||||||
| Salt | ||||||
| MSG Powder | ||||||
| Garlic powder | ||||||
| 1 teaspoon Extra virgin olive oil | ||||||
| 1½ cup Dried gemelli pasta | ||||||
| ½ cup Vegan butter | ||||||
| 1 cup Full fat oat milk | ||||||
| ½ cup County crock plant based cream | ||||||
| 4 tablespoon Nutritional yeast | ||||||
| 1 cup Chopped broccoli | ||||||
Steps in full
- Prep Brocolli & boil pasta. Cut Brocolli into bite size pieces & place a "basket" shape of tin foil in the air fryer. Toss chopped Brocolli with olive oil, salt, fresh pepper, and fresh crushed or powdered garlic. Bake in airfryer at 400 for 7-10 minutes.
- Add vegan butter (or oil) to pan & allow to melt, add a 1:1 ratio of flour slowly until incorporated & you have a blond roux
- Slowly add plant milk. It will clump at the start, thats okay just keep adding!
- Once it is slightly thicker than your desired consistency, swap to adding cream until its smooth and reaches desired consistency
- Add 2:1 parts vegan cheese (less cheese than your existing bechamel), nutritional yeast, powdered seasoning, and a small squeeze of dijon.
- Stir until cheese has fully melted
- Take off the heat and stir pasta and Brocolli in. Optionally, top with fresh pepper or bread crumbs
