I’m sharing my Creamy Broccoli Cheddar Orzo that pairs tender florets and nutty pasta with a clever vegan cheddar for an unexpectedly rich sauce.

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I’m weirdly proud of this Creamy Broccoli Cheddar Orzo. I started with orzo and a big handful of broccoli florets and ended up with something that tastes richer than it has any right to be.

There’s a tang and a comfort to it that kept surprising me, like when you find a secret room in your own kitchen. I promise it feels indulgent without being heavy, and its the kind of dish you want to show off but also hide from guests until it’s nearly gone.

Wait till you try it, you might hide the recipe too.

Ingredients

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Orzo: Tiny rice shaped pasta, carb rich, comforting, soaks up sauce well.
Broccoli: Crunchy florets, lots of fiber and vitamin C, adds green bite.
Cashews: Creamy when blended, adds protein and healthy fats, makes sauce silky.
Nutritional yeast: Cheesy savory flavor B vitamins and umami, boosts vegan cheesiness.
Vegan cheddar: Optional but melty it adds familiar sharpness and richer mouthfeel.
Onion garlic carrot: Aromatics and sweetness build depth, low calorie, big flavor.
Plant milk and broth: Plant milk and broth thin then enrich sauce, add subtle savory base.
Cornstarch: Thickener that makes sauce cling, neutral taste, helps creamy texture.
Lemon and Dijon: Bright acid and tangy mustard, lifts flavors and cuts richness.
Smoked paprika and cayenne: Smoky warmth and optional heat, gives depth without overwhelming.

Ingredient Quantities

8 oz orzo (about 1 1/2 cups)

3 cups broccoli florets, bite sized (about 1 medium head)

1 small yellow onion, finely diced

2 garlic cloves, minced

1 medium carrot, grated

3/4 cup raw cashews

1 cup unsweetened plant milk (almond soy or oat)

1 cup low sodium vegetable broth

1/3 cup nutritional yeast

1 cup shredded vegan cheddar (optional but makes it richer)

2 tablespoons cornstarch

2 tablespoons olive oil or vegan butter

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1 to 1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

Pinch cayenne or hot sauce, optional

Fresh parsley or chives for garnish, optional

How to Make this

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1. Soak the cashews in very hot water for at least 10 minutes while you prep everything else, or cover with boiling water and let sit 20 minutes if you got time; drain before using.

2. Bring a large pot of salted water to a boil and cook the orzo until just shy of al dente, about 7 to 8 minutes; 2 to 3 minutes before it’s done add the broccoli florets so they cook with the pasta. Reserve about 1 cup of the pasta water, then drain orzo and broccoli together.

3. While the orzo cooks, heat 2 tablespoons olive oil or vegan butter in a large skillet over medium heat. Add the finely diced onion and grated carrot and sauté until soft and starting to brown, 5 to 7 minutes. Stir in the minced garlic and cook 30 to 60 seconds more.

4. Add smoked paprika, onion powder, 1 teaspoon kosher salt to start, 1/2 teaspoon black pepper, and a pinch of cayenne or a dash of hot sauce if you want heat; stir for 20 seconds to bloom the spices.

5. In a high speed blender combine the drained cashews, 1 cup unsweetened plant milk, 1 cup low sodium vegetable broth, 1/3 cup nutritional yeast, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, and a little of the reserved pasta water if needed; blend until totally smooth and silky.

6. Pour the blended sauce into the skillet with the onion mixture and bring to a gentle simmer over medium low heat, whisking constantly until it thickens, about 3 to 5 minutes. If it seems too thick add a splash of reserved pasta water or plant milk.

7. Stir in 1 cup shredded vegan cheddar if using, let it melt into the sauce, taste and add more kosher salt up to 1 1/2 teaspoons total if needed and more black pepper or lemon juice to brighten.

8. Add the drained orzo and broccoli to the skillet and toss gently to coat; warm everything together for a minute so the flavors marry. If the sauce is too stiff loosen with reserved pasta water a few tablespoons at a time.

9. Finish with a little extra drizzle of olive oil or a small pat of vegan butter for gloss if you like, adjust heat or acidity with cayenne or a squeeze more lemon, and sprinkle with chopped fresh parsley or chives to serve.

Equipment Needed

1. large pot for boiling the orzo and broccoli (6 to 8 qt, whatever you got)
2. colander or fine mesh strainer to drain and to save about a cup of pasta water
3. large skillet for sautéing the onion/carrot and finishing the sauce
4. high speed blender for the cashew sauce, a regular blender works too
5. measuring cups and spoons for the milk, broth, cornstarch and seasonings
6. whisk to smooth and thicken the sauce while it simmers
7. wooden spoon or heatproof spatula for stirring and tossing the orzo
8. chef’s knife and cutting board for chopping onion, garlic, broccoli and herbs
9. medium bowl for soaking the cashews (and holding reserved pasta water if needed)

FAQ

Q: Can I make this nut free? A: Yes. Swap the cashews for 1 can drained white beans or 3/4 cup sunflower seeds, blend the same way. The texture'll be slightly different but still creamy.

Q: What if I don’t have a high speed blender? A: Use a regular blender and soak the cashews longer (1-2 hours) or boil them 15 minutes, then blend. Or finely mash white beans for a chunkier sauce, it'll still work.

Q: How do I keep the orzo and broccoli from getting soggy? A: Cook orzo 1-2 minutes less than package says so it stays a bit firm, add broccoli in the last 3-4 minutes so it stays crisp-tender, then finish in the sauce off heat. Don't over-stir once combined.

Q: Can I use dairy milk and regular cheddar? A: Totally. Swap plant milk for cow milk and vegan cheddar for regular for a richer, non-vegan version. Reduce added salt since dairy cheeses can be saltier.

Q: How do I thicken the sauce if it's too thin? A: Make a cornstarch slurry with 1 tablespoon cornstarch and 2 tablespoons cold plant milk, stir into simmering sauce until it thickens. Or simmer a bit longer to reduce, but watch it so it doesn't stick.

Q: Best way to store and reheat leftovers? A: Refrigerate up to 3-4 days. Reheat gently on the stove with a splash of plant milk or broth, stir over low heat. You can freeze the sauce separately for up to 3 months, but orzo gets mushy if frozen together.

Broccoli Cheddar Orzo Recipe Substitutions and Variations

Orzo: swap for small pastas like ditalini, small shells or acini di pepe; for gluten free use short grain rice or a gluten free pasta, or try arborio rice if you want a creamier, risotto style finish.
Raw cashews: use blanched almonds or raw sunflower seeds (soak seeds first), or replace with silken tofu for a creamy sauce if you’re nut free; hemp seeds also work in a pinch.
Shredded vegan cheddar: skip it and add an extra 1/3 cup nutritional yeast plus 2 tbsp vegan butter for richness, or use grated dairy cheddar if you dont need it vegan. A little smoked paprika or a drop of liquid smoke helps mimic that tang.
Cornstarch: sub arrowroot or tapioca starch 1:1, or make a thickening slurry with 2 tbsp all purpose flour and a few tbsp plant milk (cook a bit longer to remove raw flour taste).

Pro Tips

• Soak the cashews hot and blend them super smooth, otherwise the sauce can taste grainy. If you’re in a rush simmer the cashews in the plant milk for 8 to 10 minutes first, then blend — it helps them break down faster.

• Keep the orzo just shy of al dente and save lots of the starchy pasta water. Add that water a little at a time when the sauce is too thick, it loosens it without watering down flavor, and the starch helps it cling to the pasta.

• Mix cornstarch into the cold liquid before heating or make sure the sauce reaches a gentle simmer so the starch activates. If you overheat it or go too hot too fast the texture can turn gluey, so simmer low and stir constantly until it thickens.

• Taste and adjust at the end, dont just salt at the start since cashews and vegan cheese change the seasoning. A squeeze of lemon or a dash of hot sauce right before serving will brighten everything up, and a drizzle of olive oil or a small pat of vegan butter makes it look and feel more luxurious.

Broccoli Cheddar Orzo Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Creamy Broccoli Cheddar Orzo that pairs tender florets and nutty pasta with a clever vegan cheddar for an unexpectedly rich sauce.

Servings

servings

Calories

600

kcal

Equipment: 1. large pot for boiling the orzo and broccoli (6 to 8 qt, whatever you got)
2. colander or fine mesh strainer to drain and to save about a cup of pasta water
3. large skillet for sautéing the onion/carrot and finishing the sauce
4. high speed blender for the cashew sauce, a regular blender works too
5. measuring cups and spoons for the milk, broth, cornstarch and seasonings
6. whisk to smooth and thicken the sauce while it simmers
7. wooden spoon or heatproof spatula for stirring and tossing the orzo
8. chef’s knife and cutting board for chopping onion, garlic, broccoli and herbs
9. medium bowl for soaking the cashews (and holding reserved pasta water if needed)

Ingredients

8 oz orzo (about 1 1/2 cups)
3 cups broccoli florets, bite sized (about 1 medium head)
1 small yellow onion, finely diced
2 garlic cloves, minced
1 medium carrot, grated
3/4 cup raw cashews
1 cup unsweetened plant milk (almond soy or oat)
1 cup low sodium vegetable broth
1/3 cup nutritional yeast
1 cup shredded vegan cheddar (optional but makes it richer)
2 tablespoons cornstarch
2 tablespoons olive oil or vegan butter
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1 to 1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Pinch cayenne or hot sauce, optional
Fresh parsley or chives for garnish, optional

Directions

Soak the cashews in very hot water for at least 10 minutes while you prep everything else, or cover with boiling water and let sit 20 minutes if you got time; drain before using.
Bring a large pot of salted water to a boil and cook the orzo until just shy of al dente, about 7 to 8 minutes; 2 to 3 minutes before it's done add the broccoli florets so they cook with the pasta. Reserve about 1 cup of the pasta water, then drain orzo and broccoli together.
While the orzo cooks, heat 2 tablespoons olive oil or vegan butter in a large skillet over medium heat. Add the finely diced onion and grated carrot and sauté until soft and starting to brown, 5 to 7 minutes. Stir in the minced garlic and cook 30 to 60 seconds more.
Add smoked paprika, onion powder, 1 teaspoon kosher salt to start, 1/2 teaspoon black pepper, and a pinch of cayenne or a dash of hot sauce if you want heat; stir for 20 seconds to bloom the spices.
In a high speed blender combine the drained cashews, 1 cup unsweetened plant milk, 1 cup low sodium vegetable broth, 1/3 cup nutritional yeast, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, and a little of the reserved pasta water if needed; blend until totally smooth and silky.
Pour the blended sauce into the skillet with the onion mixture and bring to a gentle simmer over medium low heat, whisking constantly until it thickens, about 3 to 5 minutes. If it seems too thick add a splash of reserved pasta water or plant milk.
Stir in 1 cup shredded vegan cheddar if using, let it melt into the sauce, taste and add more kosher salt up to 1 1/2 teaspoons total if needed and more black pepper or lemon juice to brighten.
Add the drained orzo and broccoli to the skillet and toss gently to coat; warm everything together for a minute so the flavors marry. If the sauce is too stiff loosen with reserved pasta water a few tablespoons at a time.
Finish with a little extra drizzle of olive oil or a small pat of vegan butter for gloss if you like, adjust heat or acidity with cayenne or a squeeze more lemon, and sprinkle with chopped fresh parsley or chives to serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.