PS Best Vegan Macaroni and Cheese


Chef: Alena & Lars Schowalter
Makes:  2 Servings
Prep Time:  10 minutes
Cook Time:  15 minutes
Total Time:  25 minutes







  • 7-8 oz / 200g dry whole grain macaroni (or any kind of pasta)
  • 7-8  oz / 200g broccoli florets


  • 1/2 medium sized carrot
  • 1 small onion
  • 1 medium clove garlic, chopped
  • 1/2 c cashews
  • 3/4 c water
  • 1/4 c soy milk (or any plant-based milk)
  • 4 T nutritional yeast
  • 1 T lemon juice
  • 1 t sea salt
  • dash of paprika & cayenne


  1. Cook pasta according to package instructions.
  2. Meanwhile, peel the cooked potatoes (maybe the carrot if needed) and chop finely.
  3. Put in a small pot together with the chopped garlic and onion. Heat up with a little bit of water and let cook until soft enough to blend and the water has almost disappeared.
  4. Remove pot from stove and put the warm sauce ingredients in a blender jar together with the spices, milk, water, and cashews. Blend cautiously until smooth.
  5. Chop up the broccoli florets and sauté with water in a non-stick pan until soft but still a little crunchy. Add all ingredients in a bowl, mix thoroughly until everything is coated with the sauce. Enjoy warm!

Hailing from Germany, Alena & Lars are our first “International Chefs”!  You can find more healthy & delicious oil-free, whole food plant-based recipes at where we provide you with useful tips on how to transition to a healthy vegan diet, jumpstart your health with actionable steps, and finally lose some pounds without starving yourself! Be sure to say "Hi" on Facebook or Twitter, and get your daily dose of inspiration