Vegan Mac and Cheese

Macaroni Broccoli Cashews Nutritional Yeast

Thick Brush Stroke

Veggie Broth Soy Milk Onion Turmeric


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

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

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.

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

Top with toasted breadcrumbs and hot sauce if desired.

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

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

Visit for more delicious plant-based recipes!