Vegan Broccoli Mac and Cheese

Why You’ll Love This Recipe

• Creamy and cheesy without any dairy.
• Packed with nutritious broccoli.
• Comforting and satisfying plant-based meal.
• Quick and easy to prepare.
• Kid-friendly and perfect for family dinners.
• Great for meal prep and leftovers.
• Customizable with extra vegetables or toppings.

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
nutritional yeast
unsweetened plant-based milk
garlic
lemon juice
olive oil
onion powder
smoked paprika
salt
black pepper

Directions

1. Cook the pasta according to package instructions in a large pot of salted boiling water.
2. Add the broccoli florets to the pot during the last 3 minutes of cooking.
3. Drain the pasta and broccoli together and set aside.
4. In a blender, combine soaked cashews, nutritional yeast, plant-based milk, garlic, lemon juice, olive oil, onion powder, smoked paprika, salt, and black pepper.
5. Blend until the mixture becomes completely smooth and creamy.
6. Pour the sauce into a saucepan and cook over medium heat, stirring frequently until it thickens slightly.
7. Add the cooked pasta and broccoli to the saucepan.
8. Stir well until everything is evenly coated with the creamy sauce.
9. Taste and adjust seasoning if necessary.
10. Serve warm.

Servings and timing

Servings: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add sautéed mushrooms for extra savory flavor.

Mix in roasted cauliflower or carrots for additional vegetables.

Top with toasted breadcrumbs for a crunchy topping.

Add chili flakes or hot sauce for a spicy version.

Stir in vegan cheese shreds for an extra cheesy taste.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Reheating on stove: Warm gently in a saucepan over medium-low heat, adding a splash of plant-based milk if the sauce thickens.

Reheating in microwave: Heat in short intervals, stirring between each until warmed through.

Freezing is possible, but the sauce texture may change slightly after thawing.

FAQs

What makes this mac and cheese vegan?

The creamy sauce is made with blended cashews, nutritional yeast, and plant-based milk instead of dairy cheese.

Do I need to soak the cashews?

Yes, soaking the cashews for about 15–20 minutes helps them blend into a smoother sauce.

Can I use frozen broccoli?

Yes, frozen broccoli works well. Add it during the last few minutes of cooking the pasta.

What does nutritional yeast add to the recipe?

Nutritional yeast provides a savory, cheesy flavor that mimics traditional cheese.

Can I make this recipe gluten-free?

Yes, simply use gluten-free pasta.

Can I bake this mac and cheese?

Yes, transfer it to a baking dish, top with breadcrumbs, and bake at 375°F (190°C) for about 15 minutes.

Can I make the sauce without nuts?

Yes, sunflower seeds or blended potatoes and carrots can be used instead of cashews.

Is this recipe kid-friendly?

Yes, the creamy texture and mild flavor make it appealing to children.

What other vegetables can I add?

Peas, spinach, roasted red peppers, or zucchini are great additions.

How can I make the sauce thicker?

Simmer the sauce a little longer or add a small cornstarch slurry.

Conclusion

Vegan Broccoli Mac and Cheese is a rich, creamy, and comforting plant-based dish that delivers all the satisfaction of traditional mac and cheese without dairy. With tender pasta, nutritious broccoli, and a flavorful cheese-style sauce, it’s an easy and delicious meal that works perfectly for both weeknight dinners and cozy comfort food cravings.

Vegan Broccoli Mac and Cheese

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Vegan Broccoli Mac and Cheese is a creamy, comforting plant-based version of the classic dish made with tender pasta, fresh broccoli, and a rich dairy-free cheese sauce. It’s a wholesome and satisfying meal that’s perfect for weeknight dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 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
• 3/4 cup raw cashews, soaked
• 1/4 cup nutritional yeast
• 1 cup unsweetened plant-based milk
• 2 cloves garlic
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Cook the pasta according to package instructions in a large pot of salted boiling water.
2. Add the broccoli florets to the pot during the last 3 minutes of cooking.
3. Drain the pasta and broccoli together and set aside.
4. In a blender, combine soaked cashews, nutritional yeast, plant-based milk, garlic, lemon juice, olive oil, onion powder, smoked paprika, salt, and black pepper.
5. Blend until the sauce is completely smooth and creamy.
6. Pour the sauce into a saucepan and cook over medium heat, stirring frequently until it thickens slightly.
7. Add the cooked pasta and broccoli to the saucepan.
8. Stir until everything is evenly coated with the sauce.
9. Taste and adjust seasoning if needed.
10. Serve warm.

Notes

• Soak cashews for 15–20 minutes in hot water for a smoother sauce.
• Add sautéed mushrooms or roasted vegetables for extra flavor.
• Top with toasted breadcrumbs for a crunchy texture.
• A pinch of chili flakes or hot sauce can add heat.
• Store leftovers in the refrigerator for up to 4 days and reheat with a splash of plant-based milk to loosen the sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 4 g
• Sodium: 420 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 5 g
• Protein: 14 g
• Cholesterol: 0 mg