13.25 oz box whole wheat noodles (I used penne), cooked
1 lb broccoli florets, cooked
For the Sauce:
¾ cup cashews
½ cup almonds
3 tbsp fresh lemon juice
1 clove garlic, minced
2 tsp cornstarch
1 tsp sea salt
¾ tsp onion powder
¼ heaping tsp mustard powder
1¾ cup soy milk, unsweetened
1 tbsp white vinegar
1½ cup water
1½ tsp olive oil
Breadcrumb Topping
1 cup panko bread crumbs
1 tbsp olive oil
1 tsp sea salt
1 tsp paprika
Directions
Cook your wheat noodles and broccoli and set aside.
Preheat oven to 350 degrees.
In a blender place your cashews, almonds, lemon juice, garlic, cornstarch, sea salt, onion powder, mustard powder, soy milk and vinegar and blend until smooth.
Add in your water and olive oil to the blender and blend to combine.
In a separate bowl mix the bread crumbs, olive oil, salt and paprika until thoroughly mixed in.
To assemble pour your noodles, the sauce and the broccoli into a glass 9X13 pan and stir until evenly mixed. Sprinkle the breadcrumb mixture on top.
Cover with tin foil and bake in your oven for 15 minutes.
Remove tin foil and bake for another 7 minutes.
Recipe by Green Leaves and Jam, a Plant-Based Diet at http://greenleavesandjam.com/cheezy-broccoli-casserole/