Cashew Mac and Cheese with Broccoli

Overall: 20 minutes

I’m excited to share my family favorite made super healthy with this Cashew Mac and Cheese with Broccoli recipe. Made with a super tasty cashew cheese sauce, this recipe is dairy and gluten-free and includes some steamed broccoli to sneak in more veggies and up the nutritional powerhouse.

I used gluten-free macaroni but feel free to use regular if you prefer, or any pasta shape you like. I also love it with lentil-based pasta like yellow split pea, red or green lentil pasta if you’re looking for grain-free pasta. It’s one the whole family will enjoy.

Storage: Tupperware in the fridge for up to three days


Cashew cheese
1 cup cashews
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
¼ teaspoon apple cider vinegar, wholegrain, or dijon mustard
1/2 – 3/4 teaspoon flaked sea salt
1/3 teaspoon cracked black pepper
1/4 cup nutritional yeast
1/2 cup unsweetened almond milk
*optional 2 – 3 tablespoon water to thin

Mac and cheese
1 head broccoli
1 tablespoon olive oil
1 carton of gluten-free macaroni (option to use normal macaroni or any pasta shape you like)

Sage crisps
1 – 2 tablespoon avocado or coconut oil
10 sage leaves


Cashew Mac & Cheese

  1. Place the cashews in a bowl and cover with boiling water. Soak for at least 2 hours, or overnight. Drain and rinse.
  2. Place the broccoli in a steaming basket and steam for two minutes or until al-dente. *Option to boil in a little water if you prefer. Drain and toss a drizzle of olive oil.
  3. Cook the pasta as per packet instructions. Drain.
  4. Add the cashew cheese ingredients to a high-speed blender and blitz until super smooth. About 2 minutes, scraping the sides several times.
  5. Add cashew cheese to a pan with broccoli and pasta. Heat on a medium/low heat until warm, thinning with 2 – 3 tablespoons of water or to your liking.
  6. Adjust seasoning to taste.

For the sage crisps

  1. Heat 1 – 2 tablespoons of oil in a pan. When hot add the sage leaves and fry on medium heat for about 1 minute or until slightly crisp.
  2. Spoon onto kitchen roll to crisp up.
  3. Serve with optional vegan or dairy cheese and sage crisps.
  4. Enjoy!

Love this? Try These..

Sweet Potato and Salmon Burgers

Read More

Easy Baked Brown Rice Shrimp Risotto

Read More

Stuffed Winter Butternut with Rice and Chestnuts

Read More

Lentil and Roasted Vegetable Bolognese

Read More

How to Make Healthy Chicken Nuggets

Read More

How to Grill Veggies

Read More
Signup box
Join the Veggieman revolution and never miss a wellness tip, a recipe, or a Veggieman adventure!

    Join us today and be part of the change!

    At Mothers of Health our mission is your family’s wellbeing.  Our Children’s health is a direct  result of the foods they consume. We need to empower our children to make the right choices, and saying no to Junk and ultra-processed foods is an import part of making the right choices.  With this in mind I wrote “The Adventures of Veggieman: Food Fight”.  To unify children and unify mothers across the globe to raise healthier children.”

    -Karla Farach-
    Integrated Nutrition Health Coach
    Author “The Adventures of Veggieman: Food Fight”
    Founder of Mothers of Health LLC

    The Doctors of the future will no longer treat the human frame with drugs,
    but rather will cure and prevent disease with nutrition

    -Thomas Edison