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overhead view of vegan white mac and cheese with broccoli in a bowl.
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Sharp White Mac and Cheese with Broccoli (High Protein)

This Vegan White Mac and Cheese with Broccoli is made with a high-protein white cheddar “cheese” sauce that’s creamy, sharp, and oh-so cheesy! Make it for a 20-minute, kid-friendly dinner on busy weeknights.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Main Dish
Cuisine: American
Servings: 4 servings
Calories: 602kcal
Author: Nora Taylor

Ingredients

  • 1 cup raw cashews
  • 12 ounces small pasta of choice I used brown rice elbow noodles
  • 2 heads broccoli chopped into florets (about 6 cups florets)
  • 1/2 cup water
  • 1 block (10.8oz) Mori Nu silken tofu
  • 4 tablespoons nutritional yeast
  • 3 tablespoons lemon juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
US Customary - Metric

Instructions

  • Soak the cashews: Bring about 3 cups of water to a boil (I use my tea kettle.) Pour the hot water over the cashews and let them soak for at least 5 minutes. Let the cashews soak while you cook the pasta and broccoli.
  • Cook your noodles and broccoli: Cook the pasta in a pot of boiling water for about 5-6 minutes, then add the broccoli and cook 1-2 minutes more. Drain everything together and set aside.
  • Blend cheese sauce: Drain the cashews and discard the soaking water. Add to a high-powdered blender along with the 1/2 cup fresh water, silken tofu, nutritional yeast, lemon juice, onion powder, garlic powder and salt. Blend until very smooth.
  • Mix and serve: In the same pot the noodles cooked in, return the drained noodles and broccoli. Mix in the cheese sauce. Stir to coat the pasta. If the pasta/broccoli have cooled, warm the mixture over low-medium heat until warm throughout. Serve immediately and enjoy!

Notes

  1. Gluten-free: Use gluten free pasta if needed.
  2. If you don't want to use tofu, increase the cashews to 1 1/2 cups and use 3/4 cup water instead of 1/2 cup.
  3. To increase protein and fiber, use bean-based pasta such as chickpea pasta.
  4. Store any leftovers in the refrigerator for up to 3 days and use a little water as needed to thin the sauce when rewarming the pasta.

Nutrition

Serving: 1of 4 servings | Calories: 602kcal | Carbohydrates: 92g | Protein: 23g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 650mg | Potassium: 936mg | Fiber: 13g | Sugar: 7g | Vitamin A: 823IU | Vitamin C: 122mg | Calcium: 101mg | Iron: 4mg