creamy cashew cheese and broccoli bake
Recipes

Creamy cashew cheese and broccoli bake

Cashew cheese sauce is a great alternative for dairy cheese sauce. They create a smooth and creamy texture with a subtle taste. With the addition of some simple but punchy flavours it really brings the sauce to life.

I added broccoli because I find it a great addition to a creamy sauce, and the breadcrumbs on top add a nice crunch. This has been a hit with the family so I hope you enjoy it too.  

Do feel free to use other veggies alternatively to broccoli. Chopped kale, peas, or even mixed frozen vegetables would also pair nicely!

Ingredients

  • 250g dried macaroni (alternatives: spiral pasta or penne) 
  • 1 cup (165g) peeled white potato (russet or maris piper style)
  • ¼ cup (45g) carrots
  • ¾ cup water used to cook the potatoes and carrots
  • 1 cup broccoli chopped small
  • ½ cup cashews (soak in boiled water for 30-60mins or in cold water overnight)
  • ¼ cup light canned coconut milk (you can also use coconut milk or oat milk)
  • 2tbsp (heaped) nutritional yeast flakes
  • 1 tbsp lemon juice
  • 2 large cloves of garlic
  • 1tsp (heaped) paprika
  • 1tsp balsamic vinegar
  • 1/2 cup panko breadcrumbs
  • Salt and pepper to taste 🙂

Method:

  1. Method: Start by peeling carrots and potatoes, then chop and place into saucepan of boiling water. Cook on hob until cooked through, approx. 10-15mins depending on size of potatoes.
  2. Put dried pasta into saucepan of boiling water and when ¾ cooked (6-8mins), add broccoli for further 2mins.
  3. When veggies are cooked, drain water saving ¾ cup for the sauce.
  4. Drain pasta and broccoli, and place into oven proof dish.
  5. To a blender, add the soaked cashews, carrots, potatoes, your 3/4 cup if saved water, lemon juice, nutritional yeast, paprika, garlic, pepper, coconut milk (or other milk) and balsamic vinegar.
  6. Pour creamy cashew cheese sauce over the pasta and stir together. Sprinkle on top a thin layer of panko breadcrumbs. Optional: drizzle with a little olive oil to brown the breadcrumbs.
  7. Bake in oven for 25 minutes at gas mark 4 / 180c. Serve and devour!

If you make this please tag us in your photos @nutritionandcake on Intagram! We love to see your creations.