Creamy Coconut Mac And Cheese with Broccoli
Just like every other family during the Covid-19 quarantine, mine was turning to cooking and comfort food to pass the time. Of course, traditional mac and cheese has long been considered one of the kings of comfort food, with the rich creamy texture and soft noodles bringing us back to our childhood days (I used to love those Kraft mac and cheese squeeze packets).
Most of the vegan cheese I make has a base of raw cashews, which, when blended with appropriate seasonings is transformed into a thick and hearty cream sauce. I noticed one of my friends repeatedly posting this mac and cheese recipe which instead used coconut milk as the base. I typically try to avoid using too much coconut mild (especially the full fat variety) given the saturated fat content. However, I love it in curries, and it seemed well-justified in this recipe.
I was a bit concerned that there may be a sweet coconut flavor influencing the cheese sauce. However, to my delight, it was nothing but thick, cheesy deliciousness. Everyone in my family went back for seconds (and even thirds). This particular recipe incorporated broccoli, however feel free to mix in peas, diced tomatoes, spinach, zucchini, or whatever veggies you love.