Chef Maribel's creamy, plant-based mac is built on a velvety cashew-based sauce spiked with turmeric and Dijon, clinging to every elbow of pasta. Roasted broccoli adds a pop of green, while crunchy panko and parsley bring texture and freshness to every forkful.
Nutritional facts
Protein
24g
Carbs
106g
Calories
620kcal
Fat
16g
Ingredients
Turmeric, Extra Virgin Olive Oil, Nutritional Yeast, Broccoli , Onion Powder, Garlic Powder, Black Pepper, Cashews, Garlic, Dijon Mustard, Sweet Paprika, Kosher Salt, Lime Juice, Panko Breadcrumbs, Italian Parsley, Elbow Pasta
Contains cashews, wheat.
Reviews
2.8
Based on 35 reviews
Absolutely delicious for a dairy free Mac. Loved the broccoli as well
Payton · 03/17/26
The macaroni was terrible.
Doris · 03/14/26
Andy · 03/14/26
Kyung · 03/14/26
Logan · 03/13/26
1708 · 03/13/26
This mac and cheese was really good. I am not a vegan, but I would definitely eat this again. Would have been a 5, but I think there was too much crumbs on top. Needs a little less of the crumbs.
Kasi · 03/11/26
It’s a bit dry and I wish there were less breadcrumbs
Jaclyn · 03/08/26
Rodney · 02/26/26
Creamy and tasty!
Karen/Todd · 02/25/26
Hanna · 02/24/26
Matthew · 02/24/26
This looked so good & was a great portion size but I was disappointed in lack of flavor & it was a little too dry.
Natasha · 02/24/26
It was a little dry, but flavor was good.
Nicole · 02/21/26
Too dry to enjoy and I really tried.
Geo · 02/21/26
Andy · 02/21/26
Creamy? It was dry as a bone.
Michael · 02/20/26
Jacob · 02/18/26
Waaaay too much breadcrumbs or cashew powder? It made the meal so dry and not creamy like the name suggest. I will not be reordering.
Cristina · 02/16/26
I liked the flavors and the generous amount of broccoli. However, it was not very creamy at all, actually kind of dry. Was it just my portion?
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.