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

Prep Time: 30 minutes

Cook Time: 20 minutes

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. Combine drained pasta, cheese sauce, and vegetables in a casserole dish.
  10. Optional: sprinkle with Yucan Crunch Cracker crumbs or other crumbs of your choice
  11. Bake for 20 minutes


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

  • Lisa Miles Lawson

    Delicious! So cheesy! I couldn’t believe how good it was actually… this was the first vegan mac and cheese dish I’ve ever tried and very happy I did. I won’t be missing out at all with this recipe! Even my very non-vegan husband liked it. 🙂

  • So glad you tried it and liked it so much! “even my very non-vegan husband liked it”! That says a lot! 🙂