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1/3 Cup melted Coconut Oil, triple press preferred

1/4 Cup Nutritional Yeast

1 TBSP Tomato Paste

1 TBSP Dried Mustard

2 cloves of Garlic, minced

1 1/2 TSP Salt

1/2 TSP Ground Turmeric

4 1/2 Cups Unsweetened Almond Milk

3 Cups chopped Cauliflower Florets

1 Cup chopped raw Cashews

1 LB Shell Pasta

1 TBSP White Vinegar

3 Cups Broccoli Florets


Heat coconut oil in a large saucepan over medium heat until warm. Add in nutritional yeast, mustard, tomato paste, garlic, salt and turmeric and cook until mixed though, about 1 minute. 


Whisk in the almond milk, then bring to a simmer over medium heat. Add in the cauliflower florets and cashews and let simmer until cauliflower is very soft, about 20 minutes. 


Add the cauliflower-cashew mixture to a blender or food processor along with the vinegar and puree until very smooth, working in batches if needed. Depending on the power of your blender, this could take anywhere from 1-2 minutes. You don’t want any grainy pieces of cauliflower or cashews, so make sure it’s creamy and smooth before proceeding. 


Meanwhile, bring a large pot filled with salted water and able to be fitted with a steamer basket to a boil. Add the shells and cook, stirring often, until just tender, according to package time. Remove the shells with a slotted spoon (to keep the cooking water) along with 1/2 cup cooking water. Place the shells without the cooking water in a large bowl. 


Bring the water back to a boil and fit with a steamer basket. Add the broccoli and cover, cooking until bright green and not overly tender, about 3-4 minutes. 


Toss the hot macaroni with the cashew-cauliflower sauce until well coated. Season with salt and pepper, if needed/desired. Add in the broccoli and toss again, adding in any remaining cooking water to thin sauce, if needed. Serve hot.

Vegan Mac n' Cheese with Broccoli

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