Creamy Cheesy Broccoli Pasta
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Cook time: 
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Serves: 6
 
Ingredients
  • 3 tbsp lemon juice, fresh
  • 1 cup water
  • 3 heaping tbsp nutritional yeast
  • 2-3 tbsp sesame seeds
  • 1 cup cashews, soaked
  • 4 cups broccoli, chopped
  • 2 cups uncooked wheat noodles of choice (we usually use penne or macaroni)
  • salt to taste
Directions
  1. Soak your cashews. You can either let them soak in water overnight, or if you're like me, you've forgotten to soak them and need a quicker method. I have placed them in a pot of boiling water and boiled them for about 2 minutes then turned off the heat and let them soak for 10 minutes more. This seems to work just fine and especially for this recipe, it works great.
  2. Cook your noodles according to the directions on the packaging of the noodles.
  3. Place broccoli in a pot with ¾ cup water and place a lid on top and steam over medium-high heat for 5-6 minutes or until broccoli is cooked through but not mushy.
  4. While the broccoli is cooking start adding the sauce ingredients to your blender: lemon juice, water, nutritional yeast, sesame seeds, and soaked cashews. Blend until smooth.
  5. Once the sauce is smooth, strain your broccoli and then add it to your blender and pulse a few times until the broccoli is well mixed in. If you wish to leave chunks of broccoli make sure to not over-blend.
  6. Spoon out the noodles into individual bowls, pour sauce over top and sprinkle sea salt to taste on top. Dig in!
Recipe by Green Leaves and Jam, a Plant-Based Diet at http://greenleavesandjam.com/creamy-cheesy-broccoli-pasta/