The Best Vegan Mac and Cheese

This delicious recipe for vegan mac and cheese made without milk, cheese, or butter features broccoli and pasta dressed in a rich cashew cream sauce.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 340 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 small onion, chopped
• 1 teaspoon sea salt
• 2 potatoes
• 2 tablespoons water, or as needed
• 1 dash cayenne pepper
• 1 dash ground paprika
• 2 cups chopped broccoli florets
• 0.75 cup water
• 0.25 cup nutritional yeast
• 0.5 carrot, finely chopped
• 0.25 cup soy milk
• 1.75 cups whole wheat elbow macaroni
• 0.5 cup cashews

Recipe Instructions

Step 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel and finely chop potatoes when cool enough to handle.

Step 2

Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Step 3

Combine potatoes, onion, carrot, and garlic in a small pot over medium heat. Add 2 tablespoons water and cook until soft enough to blend and water is mostly evaporated, about 3 minutes. Remove from heat.

Step 4

Transfer potato mixture to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Cover the blender and hold the lid down with a potholder; pulse a few times before leaving on to blend until smooth.

Step 5

Heat remaining 2 tablespoons water in a nonstick pan over medium heat. Add broccoli and cook until soft but still a little crunchy, about 5 minutes. Transfer to a large serving bowl. Add macaroni, pour in cashew sauce, and mix until thoroughly coated.