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Recipe: Vegan Broccoli Cheese Pasta with Arika Sato

We love gettin' our #GLAMLIFE on with the always fabulous Arika! Even though it's not shown here, it is 100% safe to use a whisk or other non-sharp metal utensil with our ceramic nonstick coatings. We can't wait to try this recipe out! What do you think? Let us know in the comments below!

Featuring: Concentrix 2-Piece Open Nonstick Frypan Set in Blush Pink, Duratux 8QT Covered Stockpot

Plated on Artisan Reactive Angled Bowl in Geode Agave White


3 cups chopped cauliflower florets

3 cups broccoli florets

1/3 cup melted coconut oil

1 cup chopped raw cashews 

1 pound gluten-free shell pasta

1/4 cup nutritional yeast

1 tablespoon tomato paste

2 teaspoons of minced garlic.

1 1/2 teaspoons salt 1/2 teaspoon ground turmeric

4 1/2 cups unsweetened almond milk 

1 tablespoon white vinegar 

1 1/2 tablespoons of salt


  1. Heat the coconut oil in large saucepan over medium heat, I use the pink Tuxton Home non-stick Frying Pan.   
  2. Add in nutritional yeast, tomato paste, garlic, salt, turmeric and the vegan butter! Mix and cook for about a minute
  3. Whisk in the almond milk, then bring to a simmer over medium heat. Add in the cauliflower florets and cashews and let simmer until cauliflower is very soft, about 20 minutes.
  4. While the cauliflower-cashew mix is being cooked, bring a big pot of a little salted water to a boil.  Add the shells and cook until tender.
  5. Add the cauliflower-cashew mixture to a blender and add vinegar. Blend for a couple minutes until is looks creamy like a puree.
  6. Serve some pasta into a bowl and pour the vegan cheese puree over it. Top with Avocado and steamed broccoli! I didn’t record the broccoli but I used a steamer pot to steam some broccoli. All done! 


See Arika's original post here:

Recipe and all images: Arika Sato