Roughly chop the onion and golden potatoes. Add to a pot or pressure cooker with the garlic and baby carrots and steam for about 20 minutes (or until the potatoes are soft enough to break with a fork).
Add the steamed vegetables to a blender with the cashew butter, vegan yogurt, nutritional yeast, stone ground mustard, paprika, miso paste, and salt. Blend until smooth. Set aside.
Bring a pot of water to a boil and cook the macaroni millet according to package instructions.
Roughly chop the broccoli crowns. Blanch in a pot of water until bright green and soft.
Strain the macaroni and add to a large bowl with the strained broccoli. Cover with the vegan cheese sauce and toss. Serve immediately and enjoy!
Big Green Organic Food is committed to preserving the organic nature and integrity of the brand. We believe the real healthy organic food should only have three or less ingredients, therefore our organic products are mostly made with single ingredient. Before launching a new product, we are heavily involved in the development process by personally tasting and experimenting the texture. We bring the values, heritage and traditions of the East and introduce to the modern and fast-paced Western countries.
Hi, I'm Katie from Charleston South Carolina. I am a recent college graduate with a passion for food! I went vegan in 2018, and have been hooked ever since. I love creating and photographing healthy recipes, going on long walks, and all things plants!
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