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  • thewellnessforlife

Vegan Mac and Cheese (with Broccoli)



  • 1 box pasta (I used a high fiber rotini by Fiber Gourmet)

  • 3/4 cup nutritional yeast

  • 1 Cup cashews, soaked in water for at least 30 minutes to an hour

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 3/4 Cup coconut milk

  • Juice of half a lemon

  • 1.5 Cup of broccoli, chopped into bite sized pieces

  • 1/4 white onion, finely chopped

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 2 Tbs almond flour

  • Optional: chopped scallions for garnish


  1. Preheat your oven to 375F,

  2. Boil water and cook pasta until it is al dente (follow instructions on the pasta packaging),

  3. While pasta cooks, to a blender add the cashews, nutritional yeast, coconut milk, onion powder, garlic powder, salt, and pepper. Blend until it becomes a smooth and creamy cheese sauce, about 60 seconds. Set aside,

  4. Once the pasta is cooked, strain the pasta,

  5. To a large bowl, add the cooked pasta, the cheese sauce, the chopped onion and broccoli, and mix until the pasta and broccoli is fully coated,

  6. Grease a baking dish and add your pasta mixture to the baking dish,

  7. Sprinkle the almond flour on top of the pasta,

  8. Cover the dish with a lid or tin foil and bake for 25 minutes,

  9. Remove the lid or foil and bake for another 5-8 minutes or until the top is golden brown. If using scallion garnish, add the chopped scallion and serve warm.

Storage: store in an air tight container in the fridge for 5-7 days. ENJOY!


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