Vegan Mac and Cheese

Macaroni Broccoli Cashews Nutritional Yeast

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Cook pasta according to package directions, adding the broccoli to the pot in the last 2-3 minutes of cooking.

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Add cashews, broth, milk, nutritional yeast, cornstarch, turmeric, miso, and vinegar to the blender and puree until smooth.

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Turn on low heat and pour sauce over the pasta and stir to coat. Bring to a simmer and cook 2-4 minutes or until sauce thickens.

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Serve! Mac and cheese stores well in the fridge or freezer.

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Top with toasted breadcrumbs and hot sauce if desired.

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if you don't like broccoli, feel free to leave it out.

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If you liked this recipe, you'll also enjoy my vegan baked ziti.

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Visit dietitiandebbie.com for more delicious plant-based recipes!

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