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Vegan Broccoli Mac and Cheese

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Vegan Broccoli Mac and Cheese is a creamy plant-based twist on the classic comfort dish made with tender pasta, vibrant broccoli, and a rich dairy-free cashew cheese sauce. It’s a wholesome, satisfying meal perfect for weeknight dinners.

Ingredients

  • 8 oz elbow macaroni or pasta of choice
  • 2 cups broccoli florets
  • 3/4 cup raw cashews, soaked
  • 1/4 cup nutritional yeast
  • 1 cup unsweetened plant-based milk
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
  2. Add the broccoli florets during the last 3 minutes of cooking the pasta.
  3. Drain the pasta and broccoli and set aside.
  4. In a blender, combine soaked cashews, plant-based milk, nutritional yeast, garlic, lemon juice, olive oil, onion powder, smoked paprika, salt, and black pepper.
  5. Blend until the mixture becomes completely smooth and creamy.
  6. Pour the sauce into a saucepan and cook over medium heat, stirring frequently until slightly thickened.
  7. Add the cooked pasta and broccoli to the saucepan.
  8. Stir until everything is evenly coated with the creamy sauce.
  9. Taste and adjust seasoning if needed.
  10. Serve warm.

Notes

  • Soak cashews in hot water for 15–20 minutes for a smoother sauce.
  • Add sautéed mushrooms or roasted vegetables for extra flavor.
  • Top with toasted breadcrumbs for a crunchy topping.
  • Add chili flakes or hot sauce for a spicy variation.
  • Store leftovers in the refrigerator for up to 4 days and reheat with a splash of plant-based milk if the sauce thickens.

Nutrition

Find it online: https://thefamilycooking.com/vegan-broccoli-mac-and-cheese-3/