Someone please tell me, does it get any better than comfort food like a big ‘ole bowl of creamy pasta?! Every food plays into our emotions, and a bowl full of noodles will definitely fill you up and create a sense of warm, calm, comfort - no guilt aloud!
Since I've parted with dairy, I'll be the first to admit that when I'm cooking for the littles, I miss the taste of classic mac & cheese - but this recipe makes the cut and has become a favorite for the whole family! I cooked with Banza noodles to keep it gluten-free and increase protein. This recipe is sure to keep my plant-based friends comforted and happy!
Plant-Based Cheesy Broccoli Mac & Cheese
*makes about 4 servings*
1 cup raw, unsalted cashews
3/4 cup unsweetened almond milk (or dairy alternative of your choice)
1/4 cup nutritional yeast
1/2 tsp paprika
3 cloves garlic (or to taste - we like our food filled with garlic goodness)
1 box Banza noodles
1 bag of steamed broccoli
pink Himalayan salt to taste
pepper to taste
Cook Banza noodles per directions on the box.
While the noodles are cooking, add cashews, almond milk, nutritional yeast, paprika, and garlic to a high speed blender. Blend until creamy, smooth.
Steam broccoli in microwave (because hello, convenience in #momlife!) If you prefer, you can steam on the stove top as well.
Drain noodles and make sure to rinse (this is key to yummy, gluten-free, Banza noodles!)
Mix noodles, cheese sauce, and broccoli in a bowl until the broccoli is broken up into little florets and the noodles are evenly coated.
Salt and pepper to taste.
Share with the whole fam and ENJOY!