Vegan Baked Broccoli Mac and Cheese
Recipe type: Vegan
Yield: 2-3 servings
  • 6 ounces whole wheat elbow pasta
  • 6 ounces broccoli florets (about 2 small heads)
  • 1/3 cup raw cashews, soaked in water for at least 2 hours and drained
  • 1/4 cup cooked white beans
  • 2 tablespoons nutritional yeast
  • 1 tablespoon white miso
  • 1 tablespoon lemon juice
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • Dash cayenne pepper
  • 1/4 cup panko breadcrumbs
  1. Preheat oven to 375°F. Grease an 8x8 baking dish.
  2. Cook pasta according to package directions but undercook by 2 minutes and add broccoli when 2 minutes is remaining. Drain and set aside.
  3. In a blender, add cashews, beans, nutritional yeast, miso, lemon juice, paprika, turmeric, salt, garlic powder, cayenne, and 1/2 cup water and blend until smooth. Stir into pasta and broccoli.
  4. Pour into prepared baking dish and top with breadcrumbs. Bake for 12 minutes. Broil for 2-3 minutes to brown the breadcrumbs.
Adapted from The Full Helping
Nutrition Information
Serving size: 1/3 recipe Calories: 330 Fat: 4g Saturated fat: 0g Unsaturated fat: 2g Trans fat: 0g Carbohydrates: 58g Sugar: 3g Sodium: 250mg Fiber: 4g Protein: 15g Cholesterol: 0mg
Recipe by Handful of Raspberries at