Vegan Broccoli with Cheese Sauce
This Broccoli with Cheese Sauce is a veganzied version of one of my childhood favorites. No one will ever guess that there are extra veggies hidden this dish!
Ingredients
- ¼ cup chopped carrot chopped
- 1 cup peeled and chopped sweet potato
- 1 cup chopped cauliflower
- 2 tablespoons chopped sweet onion
- ¼ cup nutritional yeast
- ¼ cup raw cashews soaked for 2 hours, drained and rinsed
- 1 clove garlic
- 1½ teaspoons lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
- 1 teaspoon olive oil
- 2 bunches broccoli cut to bite-sized pieces (about 6 or 7 cups)
Instructions
- Place the carrots, onion, sweet potato, and cauliflower in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
- Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.
- Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with the nutritional yeast, cashews, lemon juice, garlic, mustard, onion powder, and salt. Add 1 cup of the reserved cooking water and blend until smooth and creamy. Add a little more water if the mixture is too thick. Keep in mind that it will thicken when it’s heated.
- In a large pan over medium-high heat, place the olive oil and broccoli. Cook, stirring frequently, until the broccoli turns bright green. If it starts to stick to the pan, add some of the reserved cooking water, a tablespoon at a time.
- Lower the heat to medium, add the cheese sauce to the pan, and cook until it’s warmed throughout and has thickened slightly. If the sauce gets too thick, add a little more of the reserved cooking water.
Notes
If you have extra cheese sauce, store it in an air-tight container in the refrigerator for up to a week.