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Vegan Mac and Cheese with Broccoli

A creamy, comforting Vegan Mac and Cheese made with a velvety cashew-based cheese sauce and vibrant broccoli. Perfect for a wholesome dinner that satisfies all cheesy cravings—without the dairy.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 cups elbow macaroni or pasta of choice
  • 1½ cups broccoli florets
  • 1 cup raw cashews soaked in hot water for 20 minutes, then drained
  • 1 cup unsweetened plant-based milk
  • 3 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt or to taste
  • ¼ teaspoon ground turmeric optional, for color
  • ½ teaspoon Dijon mustard optional, for tang
  • Freshly ground black pepper to taste

Method
 

  1. Boil the pasta according to package instructions. In the last 2–3 minutes of cooking, add broccoli florets. Drain and set aside.
  2. In a high-speed blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, garlic powder, onion powder, paprika, turmeric, mustard, salt, and pepper. Blend until smooth and creamy.
  3. Pour the sauce into the same pot over low heat and stir until warmed through.
  4. Add cooked pasta and broccoli into the pot and mix until fully coated in the sauce.
  5. Adjust salt and pepper to taste. Serve immediately.

Notes

You can substitute cauliflower for broccoli or mix both for added texture.
For a baked version, transfer to a baking dish, top with breadcrumbs, and bake at 400°F (200°C) for 10 minutes.
Store leftovers in an airtight container in the fridge for up to 3 days.