Vegan & Gluten Free Mac & Cheese w/ Broccoli

Mac and Cheese is a touchy subject in most homes and this one will even fool the youngest mouths in your life! And it’s more nutritious with the addition of some fun green trees (broccoli)!

1/2 pound gluten free brown rice elbows (Tinkyada brand is best)



  • 1-1/2 cups plain, unsweetened So Delicious Coconut Milk or Almond Milk
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon sea salt (or more to taste)
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon smoked paprika
  • pinch cayenne pepper
  • 1 tablespoons tahini
  • black pepper to taste
  • 1 TBL Brown rice flour
  • 1-2 TBL olive oil or Earth Balance (soy free)
  • 1 – 2 c. broccoli florets (depending on how much you like)
  • 2 cloves garlic, minced
  • 2-3 tsp. olive oil

Prepare pasta to al dente. While pasta is cooking, heat 2 tsp olive oil in a skillet over medium heat and saute garlic until tender. Add broccoli and a splash of water, cover and steam until tender.  In the meantime, blend all remaining ingredients together in a blender except for olive oil and brown rice flour. When pasta is done, drain and rinse and set aside.

Over medium heat, add olive oil or Earth Balance to a sauce pan and heat. Add brown rice flour and stir to make a roux. Add sauce mixture and pasta and cook, stirring, until mixture boils and thickens. If sauce is too thick, add more coconut milk, if too thin, add a little more rice flour. Add in cooked broccoli and stir to combine. If the sauce needs a touch more flavor, add more mustard and onion or garlic powder. Top with a dash of smoked paprika and serve immediately!

Melissa Costello

Author, Speaker, Culinary Plant-Based Nutrition & Health Empowerment Coach | Cleanse Expert

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