Description
A creamy and comforting vegan broccoli cheddar orzo made with tender pasta, fresh broccoli, and a rich dairy-free cheese sauce. Perfect for a quick and satisfying plant-based meal.
Ingredients
- 1 cup orzo pasta
- 2 cups broccoli florets, chopped
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 3/4 cup unsweetened non-dairy milk
- 1/2 cup raw cashews, soaked
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp turmeric
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the orzo according to package instructions until al dente. Drain and set aside.
- Steam or boil the broccoli florets until tender, about 3–4 minutes. Drain and set aside.
- In a pan, heat olive oil over medium heat and sauté the garlic until fragrant, about 1 minute.
- Add vegetable broth and non-dairy milk to the pan and bring to a gentle simmer.
- In a blender, combine soaked cashews, nutritional yeast, lemon juice, Dijon mustard, turmeric, salt, and pepper. Blend until smooth.
- Pour the cashew cheese sauce into the pan and stir to combine. Let it cook until slightly thickened.
- Add the cooked orzo and broccoli to the sauce and stir until well coated and heated through.
- Taste and adjust seasoning as needed. Serve warm.
Notes
- Soak cashews in hot water for at least 10–15 minutes for easier blending.
- Add a splash of extra broth or milk if the sauce becomes too thick.
- Top with vegan parmesan or red pepper flakes for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
