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A cast-iron skillet filled with black pepper cheesy mac and brocolli


A creamy, gooey, cheesy, peppery vegan mac and cheese with healthy broccoli. From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.
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Course: Entree, Main Course
Cuisine: American, Vegan
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 Servings
Calories: 207kcal
Author: Linda & Alex


  • 2 ½ cups water
  • 1 medium potato peeled and cubed
  • cup chopped carrots
  • 4 cloves garlic chopped, or 1 teaspoon garlic powder
  • 3 tablespoons chopped onion or ½ teaspoon onion powder
  • ½ small green chile optional
  • 1 small tomato chopped
  • ¼ cup raw cashews or macadamias (or ¼ cup pepitas to make nut-free)
  • 2 ½ cups chopped broccoli
  • ¾ teaspoon prepared mustard
  • 2 teaspoons soy sauce or tamari or coconut aminos to make soy-free
  • 4 tablespoons nutritional yeast
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil omit to make oil-free
  • ½ teaspoon paprika
  • ½ teaspoon sriracha sauce optional
  • ¾ teaspoon salt or more to taste
  • ¼ teaspoon white pepper
  • 1 ½ teaspoons freshly ground black pepper or to taste, divided
  • 10 to 12 ounces cooked elbow pasta gluten-free if necessary


  • In a medium skillet over medium-high heat, combine the water, potato, carrots, garlic, onion, chile (if using), tomato, and cashews. Cover the skillet and cook 18 to 20 minutes, or until the potato is very tender. Let the mixture cool slightly.
  • Meanwhile, bring a medium saucepan of water to a boil over high heat. Add the broccoli and cook for 2 minutes. Drain the broccoli and set aside. Alternatively, you can add the broccoli to the cooking pasta pot in the last two minutes.
  • Combine the potato mixture (along with its liquid), mustard, soy sauce, nutritional yeast, lemon juice, oil, paprika, and sriracha (if using) in a blender. Blend for 1 minute, let the mixture rest for 1 minute, and blend again until smooth.
  • Transfer the mixture to the saucepan over medium heat. Add the salt, white pepper, and ½ teaspoon of the black pepper, stirring to combine. Add some additional water to adjust the consistency if the sauce is too thick.
  • Bring the sauce almost to a boil. Taste and adjust the seasonings. Add the elbow pasta and broccoli. Stir to combine, cover the saucepan, and cook for 3 minutes. Let the mixture sit for 2 minutes. Add the remaining 1 teaspoon black pepper. Sprinkle some more pepper on each serving, if desired.


Add as much or as little black and white pepper and sriracha as you like.
The Nutrition Facts are an estimate only. 


Calories: 207kcal | Carbohydrates: 20g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 689mg | Potassium: 732mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2515IU | Vitamin C: 65.2mg | Calcium: 62mg | Iron: 3.4mg
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