Vegan Broccoli Cheddar Orzo

• 1.5 cups orzo pasta
• 3 cups broccoli florets
• 1.5 cups carrots, grated
• 2 cups vegetable broth
• 1.5 cups non-dairy cream (coconut milk, soy cream, or cashew cream)
• 0.5 cup nutritional yeast
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp turmeric
• 0.5 tsp salt
• to taste black pepper
• 0.5 cup vegan cheddar cheese

Instructions

1. Preheat the oven to 375F.
2. In a casserole dish, add the orzo, broccoli, and grated carrots.
3. Pour in the vegetable broth, non-dairy cream, nutritional yeast, onion powder, garlic powder, turmeric, salt, and black pepper. Stir everything together until fully mixed.
4. Cover the dish and bake for 30 minutes, until the orzo is tender and most of the liquid has been absorbed.
5. Remove from the oven, sprinkle the vegan cheddar cheese over the top, and bake uncovered for an additional 5 to 10 minutes.
6. Enjoy immediately, or store in an airtight container in the fridge for up to 3 days.