Veggie Mac and Cheese recipe
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4.33 from 40 votes

Veggie Mac & Cheese

A cruciferous spin on macaroni and cheese, this recipe takes comfort food to a whole new level, and is a tasty way to check off a few servings on the Daily Dozen checklist. This recipe comes from Kristina, our Director of Nutrition & Social Media Strategy.
Course: Main Course, Side Dish
Cuisine: American
Servings: 4


  • 8 oz 100% whole grain or bean pasta
  • 4 cups chopped kale
  • 2 cups diced tomatoes
  • 2 cups chopped broccoli
  • 1 cup water
  • 1/2 cup raw cashews
  • 1/4 cup nutritional yeast or to taste
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon white miso paste
  • black pepper to taste
  • Nutty Parm optional


  • Prepare the pasta according to the directions on the package, then set aside.
  • Sauté the kale, tomatoes, broccoli until lightly cooked. Use 1-2 tablespoons of water at a time if needed to keep the veggies from sticking to the pan.
  • In a blender, combine the water, cashews, nutritional yeast, turmeric, black pepper, paprika, chili powder, garlic powder, and miso paste. Blend until smooth.
  • Add the veggies to the pot with the pasta. Pour over the cashew sauce, and stir. Cook the dish lightly until the sauce warms up, then serve.



Feel free to add crushed red pepper or other herbs and spices you enjoy. 

33 responses to “Veggie Mac & Cheese

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  1. Thank you so much for this, going to try this out tonight – thank you Dr Greger, never stop what you’re doing please, I’m so thankful that I found out about the WFPB diet/lifestyle. And thanks to Kristina for supplying this recipe :-)

  2. Thank you very much for this recipe! I’m so happy to receive the things you discover. It is always a pleasure for me to get the informations and recipes.

    1. @ Emma Baylock. this is a plant-based website. There is no “cheese”, but a cheesey flavor through the cashews and nutritional yeast.

        1. Nuts (cashews?) made into something resembling parmesan, maybe yeast flakes as well. I bought it once. Liked it but expensive if ready bought. Maybe one could substitute cashew butter and yeast flakes.

  3. Thank you! I bought your book after my husband’s doctor wanted to do a biopsy on his prostate. I asked my husband to give me four months before he made a decision on what to do. Four months later of eating plant based and exercising his PSA numbers were lower than they were 3 years ago. His doctor said diet and exercise would not make a difference. I said it’s time to change his doctor!

  4. Looks great but I’d really love to know how the sauce & veggies would freeze, along with other recipes. It’s only me eating but would like it if I could cook full amounts and have at a later date as the cooking and shopping, while doing separate meals for others is meaning that I just don’t have the time most days

  5. After watching the video on broccoli and adding mustard powder for nutritional / health benefits, I thought this recipe might be even better by adding up to 1 teaspoon mustard powder. Would you swap it with another ingredient (miso paste) or just add it to everything?

  6. I love all your recipes. I know you count the daily dozen for good nutrition. Is there a way for you to add calories per serving to your recipes for those of us who are trying to lose weight along with the daily dozen??

    1. Hi Roberta! I have not tried it with pepitas, but I would imagine that would work fine as a swap. I have used pepitas in other recipes as a cashew replacement.
      Let us know how it goes!
      Thank you!

  7. I understand that carb counting etc is unnecessary with this type of eating but living with a type 1 diabetic (I unit of insulin to 12g of carbohydrate) the information would be useful. As would sodium levels.

  8. I absolutely love all the flavors and textures.
    4 out of 5 my family members loved it also.
    I will try to adjust the flavors to hit a 5-star family home run!

  9. Does anyone have a recipe for a cheese like flavor that does not involve nutritional yeast? I find the taste very unpleasant, and every recipe for some sort of “cheese” dish has nutritional yeast

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