Vegan Broccoli Mac and Cheese

250g Amisa Organic Gluten Free Wholegrain Rice Penne

225g Broccoli head, cut into florets


For the vegan cheese sauce:

120g white potato, peeled and cubed

1 small carrot, peeled and halved

100g raw cashews

240ml water

1 tbsp olive oil

1 onion, chopped

3 garlic cloves, minced

4 tbsp nutritional yeast

1 tsp mustard

1 tsp sea salt

2 tsp lemon juice

Basil leaves, for topping


  1. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. In a large pot of salted boiling water, cook the Wholegrain Rice Penne according to package instructions until al dente, adding the broccoli florets to the pot in the last 2-3 minutes.
  3. To make the cheese sauce, add the potatoes, carrots, cashews and 240ml of water to a pot. Cook for about 10 minutes, or until soft enough to blend.
  4. Meanwhile, heat the oil in a frying pan over medium heat. Add the onion and a pinch of salt. Cook until tender and translucent, about 3 minutes. Then add the garlic and cook for another minute.
  5. Once the potatoes are done, carefully pour sauce mixture into a blender along with the sautéed onion, garlic, nutritional yeast, mustard, salt, and lemon juice. Blend until the mixture is completely smooth, adding more water if needed.
  6. Add cooked pasta and broccoli to an oven-proof tray. Pour the vegan cheese sauce over the pasta and toss to combine. Bake for 10-15 minutes.
  7. Remove from the oven, sprinkle with basil and season as desired. Serve immediately!


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