Whole Foods-Style Vegan Mac and Cheese

This version uses real, minimally processed ingredients for a creamy, nutrient-rich mac and cheese without the additives of the restaurant version.

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Ingredients

  • 12 oz whole wheat elbow pasta
  • 1 cup raw cashews (soaked 4 hours, drained)
  • 1/4 cup organic olive oil
  • 1/4 cup nutritional yeast
  • 2 cloves organic garlic
  • 1 tbsp lemon juice
  • 1/2 tsp smoked paprika
  • 1/2 cup diced organic broccoli
  • 1/4 cup organic grated Parmesan (optional)
  • Sea salt to taste

Clean swaps

How we upgrade the restaurant version with better ingredients.

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olive oil
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nutritional yeast
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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Cook pasta according to package instructions; drain and set aside.
  2. In a blender, combine soaked cashews, olive oil, nutritional yeast, garlic, lemon juice, paprika, and a pinch of salt. Blend until smooth, adding water as needed for consistency.
  3. In a large pan, sauté diced broccoli with a splash of olive oil until tender.
  4. Toss cooked pasta and broccoli with the cheese sauce. Transfer to a baking dish, sprinkle with Parmesan if using, and bake at 375°F (190°C) for 10 minutes.

FAQ

Is this Whole Foods-Style Vegan Mac and Cheese gluten-free?

Use gluten-free pasta for a gluten-free version; traditional whole wheat pasta contains gluten.

Can I make this ahead of time?

Yes, assemble and refrigerate up to 1 day in advance; bake just before serving for best texture.

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