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Vegan Broccoli Mac and Cheese

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Vegan broccoli mac and cheese is a plant-based version of the classic comfort food, featuring pasta, broccoli, and a creamy, dairy-free ‘cheese’ sauce made with cashews, nutritional yeast, and spices.

Ingredients

  • 8 oz elbow macaroni or pasta of choice
  • 2 cups broccoli florets
  • 1/2 cup raw cashews (or 1/3 cup tahini or sunflower seeds for nut-free)
  • 1 cup unsweetened plant milk (almond, oat, or soy)
  • 1/4 cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp turmeric
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste
  • 1 tbsp olive oil or vegan butter (optional)

Instructions

  1. Cook the pasta according to package instructions. In the last 2–3 minutes, add broccoli florets to the boiling pasta water. Drain and set aside.
  2. If using raw cashews, soak them in hot water for 15–20 minutes, then drain.
  3. In a blender, combine soaked cashews (or substitute), plant milk, nutritional yeast, garlic powder, onion powder, turmeric, lemon juice, Dijon mustard, salt, and pepper. Blend until smooth.
  4. Pour the blended sauce into a saucepan and heat over medium, stirring until it thickens slightly and is heated through.
  5. Add the cooked pasta and broccoli to the sauce. Stir well to combine and heat for 2–3 more minutes.
  6. Adjust seasoning to taste. Serve warm, optionally topped with paprika or fresh herbs.

Notes

  • For a nut-free version, use sunflower seeds or silken tofu instead of cashews.
  • To make it spicier, add cayenne or hot sauce to the sauce.
  • Use gluten-free pasta for a gluten-free meal.
  • Store leftovers in the fridge for 3–4 days and reheat with a splash of plant milk.
  • Bake the mac and cheese for a crispy top—add breadcrumbs and bake at 375°F for 15–20 minutes.

Nutrition

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