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Serves 3

512 calories

68g carbohydrates

21g protein

19g fat





225g of macaroni pasta

1 small head of broccoli, diced

2 tbsp. of olive oil

1 white onion, diced

2 cloves of garlic, minced

a generous pinch of paprika

1 tsp. of salt

75g of cashews

240ml of vegetable broth

1 large potato, pealed and diced

120ml of almond milk

15g of nutritional yeast

2 tbsp. of apple cider vinegar






  1. Bring a large pot of salted boiling water to boil and add in the macaroni pasta cooking for 5 minutes. 

  2. For a further 3 minutes introduce the broccoli before straining and transferring to a large bowl.

  3. In a seperate saucepan on medium heat, add the oil, onion, garlic, paprika and salt and brown for 5 minutes, stirring regularly. 

  4. Introduce the cashews, vegetable broth, potato and milk alternative before covering with a lid and simmering on a low heat for 10-12 minutes or until the potato has softened. 

  5. Carefully pour the mixture into a blender and add in the nutritional yeast and vinegar, blending thoroughly to create the mac’ sauce. 

  6. Combine the vegan cheese sauce with the pasta and broccoli florets and garnish with some finely chopped parsley before serving!

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