Mac and cheese with broccoli and vegan bacon bits

Creamy cheese sauce of cashew nuts and silken tofu, with miso and smoked paprika

Active: 30 min Waiting time: 120 min 630 kcal per person 27 g protein per person Pasta

Protein source: silken tofu and cashew nuts · Carb source: pasta

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Ingredients for 4 people

  • 400 g macaroni
  • 150 g silken tofu, soft tofu
  • 80 g cashew nuts, soaked for 2 hours or boiled for 10 min
  • 150 ml plant-based milk, unsweetened
  • 10 tbsp nutritional yeast flakes
  • 10 tbsp white miso paste
  • 1 tsp smoked paprika
  • 10 tbsp lemon juice
  • 0,5 tsp garlic powder
  • 0,5 tsp turmeric
  • 1 broccoli, in small florets
  • 100 g vegan bacon bits
  • to taste salt and pepper

Method

  1. Cook the macaroni according to the packet. Add the broccoli for the last 3 min. Drain.
  2. Fry the vegan bacon bits for 3 to 4 min in a dry pan until crispy. Set aside.
  3. Blend the soaked cashew nuts with the silken tofu, plant-based milk, nutritional yeast, miso, smoked paprika, lemon juice, garlic powder and turmeric into a smooth, creamy sauce.
  4. Warm the sauce in a pan over low heat. Season with salt and pepper.
  5. Mix the pasta and broccoli through the cheese sauce. Serve with the crispy vegan bacon bits on top.

Mac and cheese with broccoli and vegan bacon bits

Tip

The miso and smoked paprika give the sauce depth. Soak the cashew nuts in time, or boil them for 10 min if you are in a hurry.

Basic recipes used here

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plantaardige drink

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