A vegan mac & cheese recipe that's totally nut free! Coconut milk is the magic ingredient. Bonus: this creamy mac is super easy to whip up and requires no blending!
Bring a large pot of salted water to a boil. Set the timer according to the package directions for cooking the pasta until al dente.
When the timer gets down to 2 minutes, add the broccoli to the pot and give it a stir.
When the timer goes off, drain the pasta and broccoli into a colander and return them to the pot. Toss with a dash of oil to prevent sticking.
Coat the bottom of a large pot with 1 tablespoon of oil and place it over medium heat.
When the oil is hot, whisk in the flour to form a thick paste. Cook, whisking frequently, until the mixture darkens a bit and begins to smell nutty, about 3 minutes.
Whisk in the coconut milk and non-dairy milk of choice.
Raise the heat to high and bring the liquid to a boil. Lower the heat and allow the mixture to simmer, whisking frequently, for about 7 minutes, until it thickens up a bit.
Whisk in the nutritional yeast, soy sauce or coconut aminos, hot sauce, vinegar, onion and garlic powders, and salt. Taste-test and season with salt to taste. Adjust any other seasonings to your liking.
Add the pasta and broccoli to the pot with the coconut mixture and give it a good stir. Allow to cook for about 1 minute, just until the pasta is perfectly tender. The sauce should thicken up a bit more during this time.
Remove from heat and serve.