Plant-Based Cheesy Broccoli Mac & Cheese

Someone please tell me, does it get any better than comfort food like a big ‘ole bowl of creamy pasta?! Every food plays into our emotions, and a bowl full of noodles will definitely fill you up and create a sense of warm, calm, comfort - no guilt aloud!

Since I've parted with dairy, I'll be the first to admit that when I'm cooking for the littles, I miss the taste of classic mac & cheese - but this recipe makes the cut and has become a favorite for the whole family! I cooked with Banza noodles to keep it gluten-free and increase protein. This recipe is sure to keep my plant-based friends comforted and happy!

Plant-Based Cheesy Broccoli Mac & Cheese

*makes about 4 servings*


  • 1 cup raw, unsalted cashews

  • 3/4 cup unsweetened almond milk (or dairy alternative of your choice)

  • 1/4 cup nutritional yeast

  • 1/2 tsp paprika

  • 3 cloves garlic (or to taste - we like our food filled with garlic goodness)

  • 1 box Banza noodles

  • 1 bag of steamed broccoli

  • pink Himalayan salt to taste

  • pepper to taste


  1. Cook Banza noodles per directions on the box.

  2. While the noodles are cooking, add cashews, almond milk, nutritional yeast, paprika, and garlic to a high speed blender. Blend until creamy, smooth.

  3. Steam broccoli in microwave (because hello, convenience in #momlife!) If you prefer, you can steam on the stove top as well.

  4. Drain noodles and make sure to rinse (this is key to yummy, gluten-free, Banza noodles!)

  5. Mix noodles, cheese sauce, and broccoli in a bowl until the broccoli is broken up into little florets and the noodles are evenly coated.

  6. Salt and pepper to taste.

Share with the whole fam and ENJOY!


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