Ingredients
Noodles
- 12 oz. macaroni noodles
- 1 teaspoon salt
- 1 teaspoon olive oil
Broccoli
- 1 bag frozen broccoli florets (16 oz.), or 2 cups fresh broccoli florets
- 1 vegan chicken style bouillon cube
“Cheese” Sauce (adapted from J. Kenji López-Alt's Vegan Nacho Sauce)
- ⅓ cup sunflower oil
- 1 medium Yukon Gold potato, peeled and diced
- ½ large onion, diced
- 1 canned chipotle pepper (packed in Adobo sauce), chopped
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon lemon pepper
- ¼ teaspoon dry mustard powder
- pinch freshly ground black pepper
- ⅔ cup raw cashews
- ¾ cup unsweetened almond milk (original, not vanilla flavor)
- ½ cup water
- 1 vegan chicken style bouillon cube
- lemon pepper to taste (opt.)
Directions
Bring a large pot of water with salt and olive oil to a boil, and prepare the noodles according to package directions.
Meanwhile, in a separate saucepan over medium-low heat, saute potato in sunflower oil until heated through. Add onions and continue to saute gently until the onions are translucent, and the potato is softened and almost cooked through (about 5 minutes). Add the chipotle pepper and spices, and stir to combine completely. Add the cashews and saute for a few minutes. Add the almond milk and water, and the vegan bouillon cube. Bring to a simmer, stirring occasionally. Remove from heat and transfer to a heat tolerant blender. Cover and blend until smooth. Strain mixture, if desired, for added smoothness.
Drain pasta when just tender (al dente), reserving ½ cup of the water, and set aside. Use the reserved ½ cup of water to cook the broccoli along with the vegan bouillon cube until just tender. Use a spatula to break up the florets if they are very large.
Stir the cooked macaroni noodles into the broccoli. Gently stir in the sauce, until well combined. Garnish with additional lemon pepper, if desired, and serve hot. Enjoy!
Serves 6-8