Creamy Vegan Mac 'N Cheese with Broccoli

Creamy, comforting, and perfectly golden on top

Serves: 4–6 | Time: 45 minutes

You’ll need
• 12 oz elbow macaroni or small pasta
• 1 cup raw cashews (soaked 10–15 minutes in hot water)
• 1 cup unsweetened plant milk
• ¼ cup nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ¾ tsp salt
• ¼ tsp black pepper

For the crispy topping
• ¾ cup panko breadcrumbs
• 1 tbsp olive oil
• 2 tbsp nutritional yeast
• ¼ tsp smoked paprika

Optional add-ins:
• ½ cup sautéed mushrooms
• 1 cup steamed broccoli
• ½ cup peas
• Crushed red pepper flakes

Let’s Make It
Preheat oven to 375°F. Lightly grease a baking dish.

Cook pasta according to package directions until just al dente. Drain and set aside.

Blend soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper until completely smooth and creamy.

Pour the sauce into a saucepan over medium heat and cook for 3–4 minutes, stirring frequently, until slightly thickened.

Add cooked pasta to the sauce and stir until evenly coated.

Transfer the mixture to the prepared baking dish.

In a small bowl, mix panko, olive oil, nutritional yeast, and smoked paprika. Sprinkle evenly over the pasta.

Bake for 15–20 minutes until bubbly and the topping is golden and crisp.

Serve It With
• Simple green salad with lemon vinaigrette
• Roasted broccoli or Brussels sprouts
• Garlic sautéed greens
• Tomato cucumber salad

Pro Tip
For the creamiest sauce, blend the cashew mixture for at least one full minute. A completely smooth base makes the sauce silky and rich.