Vegan Broccoli Mac and Cheese

Why You’ll Love This Recipe

This vegan broccoli mac and cheese is the perfect combination of creamy, savory, and wholesome. It’s a fantastic way to enjoy comfort food while still eating plant-based. The sauce gets its richness from cashews or plant milk and nutritional yeast, mimicking the taste and texture of cheese beautifully. It’s easy to make, packed with nutrients, and kid-friendly. Plus, the addition of broccoli gives you a healthy boost of fiber, vitamins, and color.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni or pasta of choice
• Broccoli florets
• Raw cashews (or substitute with tahini or sunflower seeds for nut-free)
• Unsweetened plant milk (like almond, oat, or soy)
• Nutritional yeast
• Garlic powder
• Onion powder
• Turmeric (for color)
• Lemon juice
• Dijon mustard
• Salt and pepper
• Olive oil or vegan butter (optional for richness)

Directions

1. Cook the pasta according to package instructions. During the last 2–3 minutes of cooking, add the broccoli florets to the boiling pasta water. Drain and set aside.
2. If using raw cashews, soak them in hot water for at least 15–20 minutes, then drain.
3. In a blender, combine soaked cashews, plant milk, nutritional yeast, garlic powder, onion powder, turmeric, lemon juice, Dijon mustard, salt, and pepper. Blend until completely smooth and creamy.
4. Pour the sauce into a saucepan and warm over medium heat. Stir frequently until the sauce thickens slightly and is heated through.
5. Add the cooked pasta and broccoli to the sauce and stir to combine. Cook for 2–3 more minutes to let the flavors meld.
6. Taste and adjust seasoning if needed.
7. Serve warm, optionally topped with a sprinkle of paprika or fresh herbs.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Nut-Free Version: Replace cashews with sunflower seeds or use silken tofu as the base.
• Spicy Kick: Add a pinch of cayenne pepper or a splash of hot sauce to the cheese sauce.
• Gluten-Free: Use your favorite gluten-free pasta.
• Add Protein: Stir in cooked lentils, chickpeas, or vegan sausage for a heartier dish.
• Extra Veggies: Include sautéed mushrooms, peas, or spinach for more color and nutrients.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm on the stovetop over low heat or in the microwave. Add a splash of plant milk to loosen the sauce if it has thickened in the fridge. Freezing is possible, but the texture of the sauce may slightly change upon thawing.

FAQs

What makes this mac and cheese taste cheesy without dairy?

Nutritional yeast, combined with lemon juice, mustard, and spices, gives the sauce a cheesy, tangy flavor without using any dairy.

Can I make this without a blender?

For the smoothest sauce, a blender is ideal. If you don’t have one, you can try using silken tofu instead of cashews and whisk the sauce thoroughly.

What kind of plant milk works best?

Use unsweetened, unflavored plant milk like almond, oat, or soy. Avoid vanilla-flavored or sweetened varieties.

Can I use frozen broccoli?

Yes, just thaw and drain it well before adding to the pasta or cook it in the pasta water like fresh broccoli.

Is this recipe kid-friendly?

Absolutely. The creamy texture and mild, cheesy flavor are great for kids. You can reduce spices if needed.

How can I make it oil-free?

Simply skip the optional vegan butter or oil and make sure your plant milk is fat-free if desired.

Can I make the sauce in advance?

Yes, you can make the cheese sauce up to 3 days ahead and store it in the fridge. Reheat gently before mixing with pasta.

How do I make this dish more filling?

Add a protein source like chickpeas, lentils, or a vegan meat substitute to make it more substantial.

What pasta shapes work best?

Elbow macaroni is traditional, but shells, rotini, or penne also work well for holding the sauce.

Can I bake this mac and cheese?

Yes. Transfer the finished dish to a baking dish, top with breadcrumbs, and bake at 375°F for 15–20 minutes for a crispy topping.

Conclusion

Vegan broccoli mac and cheese is a delicious, plant-powered alternative to the classic comfort food. It’s creamy, satisfying, and filled with nourishing ingredients—perfect for weeknight dinners or meal prep. Whether you’re vegan, dairy-free, or just looking for a healthier version of mac and cheese, this recipe delivers flavor and comfort in every bite.

Vegan Broccoli Mac and Cheese

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Vegan broccoli mac and cheese is a plant-based version of the classic comfort food, featuring pasta, broccoli, and a creamy, dairy-free ‘cheese’ sauce made with cashews, nutritional yeast, and spices.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

• 8 oz elbow macaroni or pasta of choice
• 2 cups broccoli florets
• 1/2 cup raw cashews (or 1/3 cup tahini or sunflower seeds for nut-free)
• 1 cup unsweetened plant milk (almond, oat, or soy)
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp turmeric
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 1 tbsp olive oil or vegan butter (optional)

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Instructions

1. Cook the pasta according to package instructions. In the last 2–3 minutes, add broccoli florets to the boiling pasta water. Drain and set aside.
2. If using raw cashews, soak them in hot water for 15–20 minutes, then drain.
3. In a blender, combine soaked cashews (or substitute), plant milk, nutritional yeast, garlic powder, onion powder, turmeric, lemon juice, Dijon mustard, salt, and pepper. Blend until smooth.
4. Pour the blended sauce into a saucepan and heat over medium, stirring until it thickens slightly and is heated through.
5. Add the cooked pasta and broccoli to the sauce. Stir well to combine and heat for 2–3 more minutes.
6. Adjust seasoning to taste. Serve warm, optionally topped with paprika or fresh herbs.

Notes

• For a nut-free version, use sunflower seeds or silken tofu instead of cashews.
• To make it spicier, add cayenne or hot sauce to the sauce.
• Use gluten-free pasta for a gluten-free meal.
• Store leftovers in the fridge for 3–4 days and reheat with a splash of plant milk.
• Bake the mac and cheese for a crispy top—add breadcrumbs and bake at 375°F for 15–20 minutes.

Nutrition

• Serving Size: 1.5 cups
• Calories: 420
• Sugar: 3g
• Sodium: 520mg
• Fat: 17g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 5g
• Protein: 14g
• Cholesterol: 0mg