Vegan Mac ‘N Cheese

This recipe was inspired by Anthony William‘s Broccoli Mac and Cheese. Healthy and delicious comfort food!

Vegan Mac ‘N Cheese
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Prep Time: 30 minutes

Cook Time: 20 minutes

Serving Size: Servings: 6+

This recipe was inspired by Anthony William's Broccoli Mac and Cheese. Healthy and delicious comfort food!


  • 12 oz elbow rice pasta
  • 1 Tablespoon of refined coconut oil
  • 1 medium onion, chopped
  • 1 small zucchini, chopped
  • 1 small yellow squash, chopped
  • 2 cups of chopped mushrooms
  • 1 cup of chopped broccoli florets
  • 2 cups cashews
  • juice from 1/2 lemon (approx. 2 Tbsp)
  • 2 cloves garlic
  • 2 cups of water
  • 1 tsp sea salt
  • 1/4 teaspoon of hot paprika or more to taste


  1. Preheat oven to 400 degrees
  2. Fill a large pot with water; cover and place over high heat
  3. Heat oil in skillet; be careful not to overheat
  4. Sauté the onions for two minutes
  5. Add the zucchini, yellow squash, and mushrooms; continue to sauté for approximately five more minutes
  6. Stir the chopped broccoli florets into the sautéd veggies; turn off stove
  7. Cook pasta, stirring occasionally; do not overcook
  8. While pasta is cooking, place the cheese sauce ingredients in a blender and blend approximately a minute until completely smooth
  9. In a casserole dish, combine drained pasta, vegetables, and enough cheese sauce to saturate the pasta. Refrigerate the leftover sauce to be used as a dip or dressing,
  10. Optional: sprinkle with gluten-free, dairy-free bread crumbs
  11. Bake uncovered for 20 minutes


When cooking rice pasta use plenty of water or the pasta will come out starchy