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How to Make Creamy Vegan Mac and Cheese with Roasted Broccoli

This vegan mac and cheese with broccoli is a healthier twist on a beloved comfort food classic. Featuring a lusciously creamy cashew-based cheese sauce and perfectly roasted broccoli florets, this dish delivers rich flavor and satisfying texture without any dairy. It's an ideal choice for vegans, those with dairy allergies, or anyone looking to incorporate more plant-based meals into their diet.

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Recipe Details

Prep Time

15 minutes (plus 2 hours for soaking cashews)

Cook Time

30 minutes

Servings

6

Difficulty

Intermediate

Simple Summary

This vegan mac and cheese with broccoli is a creamy, comforting dish that combines the classic flavors of mac and cheese with the nutritional boost of tender broccoli florets, all while being completely plant-based.

Recipe Details

  • Prep Time: 15 minutes (plus 2 hours for soaking cashews)
  • Cook Time: 30 minutes
  • Total Time: 45 minutes (not including soaking time)
  • Servings: 6
  • Difficulty: Intermediate

Ingredients

  • 16 oz (450g) elbow macaroni or pasta of choice
  • 4 cups (600g) broccoli florets
  • 1 cup (150g) raw cashews, soaked for 2 hours
  • 1 cup (240ml) unsweetened plant milk (almond or oat work well)
  • 1/4 cup (60ml) nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric (for color)
  • 1 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1/4 cup (30g) breadcrumbs (optional, for topping)

Instructions

  1. Preheat the oven to 425°F (220°C).

  2. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

  3. While the pasta cooks, toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 15-20 minutes, or until edges are crispy and slightly charred.

  4. Drain the soaked cashews and add them to a high-speed blender along with plant milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper. Blend until completely smooth and creamy.

  5. In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Pour in the cashew cheese sauce and cook, stirring frequently, for about 5 minutes until it thickens slightly.

  6. Add the cooked pasta to the saucepan with the cheese sauce and stir to coat evenly. Gently fold in the roasted broccoli.

  7. If desired, transfer the mixture to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes until golden brown on top.

  8. Serve hot and enjoy your creamy vegan mac and cheese with roasted broccoli!

Chef's Notes

  • For a nut-free version, substitute the cashews with silken tofu or cooked white beans.
  • To add more protein, mix in some pan-fried tofu cubes or tempeh bacon.
  • The cheese sauce can be made ahead and stored in the refrigerator for up to 5 days.
  • Experiment with different vegetables like cauliflower, peas, or spinach for variety.
  • For a gluten-free option, use your favorite gluten-free pasta and omit the breadcrumb topping.

Nutritional Info

Per serving (approximate):

  • Calories: 450
  • Protein: 15g
  • Carbohydrates: 65g
  • Fiber: 8g
  • Fat: 18g (mostly healthy fats from cashews and olive oil)
  • Rich in vitamins A, C, and B-complex from broccoli and nutritional yeast

Serving Suggestions

  • Pair with a crisp green salad dressed with lemon vinaigrette for a complete meal.
  • Serve alongside roasted cherry tomatoes for an extra burst of flavor and color.
  • For a cozy dinner, enjoy with a slice of crusty garlic bread.
  • This dish is perfect for potlucks, family dinners, or meal prep for the week.
  • Garnish with fresh herbs like parsley or chives for added freshness and presentation.