There's so much to love about this dish, and as an extra bonus, it's kid and omnivore-friendly. I always double the recipe.
Ingredients
Cooked pasta (your choice--use brown rice noodles for a gluten-free option)
Steamed or roasted broccoli (seasoned to your liking)
1.5 cups raw cashews (soaked for 1 hour)
2 cups unsweetened plant milk (almond, soy, oat, etc.)
2 tbsp corn starch
2 tbsp nutritional yeast
Juice of 1/2 lemon
2 vegan bouillon cubes
1 tsp onion powder or onion salt
Salt & pepper to taste
Preparation
Add soaked cashews (drain first), plant milk, corn starch, nutritional yeast, lemon juice, bouillon, onion powder, and salt and pepper to blender. Blend until smooth (if you have a Vitamix, keep blending until the sauce is heated).
If you don’t have a Vitamix, pour mixture into a sauce pan and warm on medium heat, stirring occasionally.
Pour sauce over broccoli and pasta and stir to combine.
Inspired by Karissa's Vegan Kitchen