Macaroni and Cheese with Cashew Cream

1. For cashew cream: In a blender combine cashews and 1 cup water. Blend on high until very smooth, about 2 minutes. (If not using a high-speed blender, soak your cashews in boiling water 2 to 4 hours before blending.)

2. Cook pasta according to package directions. Add broccoli for last 2 minutes of cooking. Drain, reserving 1 cup of the cooking liquid.

3. In the same pot, heat butter over low. Add cashew cream, cheddar cheese, Parmesan, garlic powder, onion powder, mustard powder, and 1/2 teaspoon kosher salt. Whisk constantly until cheddar is melted, 1 to 2 minutes. Remove from heat. Add pasta to pot and stir, adding enough of the reserved cooking liquid until creamy. Adjust salt as needed. If desired, top with Toasted Bread Crumbs. Serves 4.

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This recipe is easy to adjust for food intolerances or diets. Substitute gluten-free macaroni, use dairy-free butter and cheddar (Gina recommends Violife brand), or substitute dairy-free Parmesan (Go Veggie is Gina's go-to) or nutritional yeast. Nutritional yeast is a dairy-free ingredient often used as a substitute for Parmesan.Nutrition analysis: 403 calories, 15 g protein, 56 g carbohydrate, 16 g total fat (4 g sat. fat), 0 mg cholesterol, 9 g total fiber, 4 g total sugar, 7% Vitamin A, 57% Vitamin C, 354 mg sodium, 4% calcium, 32% iron

Toasted Bread Crumbs:

In a large skillet melt 1 tablespoon butter over medium. Add 1/2 cup panko. Cook and stir 2 to 3 minutes or until toasted. Remove from heat. Stir in 1 tablespoon chopped fresh herbs, such as flat-leaf parsley, thyme, rosemary, or basil.