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Rachel White

Broccoli Vegan Mac and Cheese

Broccoli Vegan Mac and Cheese pairs creamy dairy-free sauce, tender pasta, and bright broccoli in one comforting bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 16 oz elbow pasta dry
Broccoli
  • 3 cups broccoli florets small pieces
Cheese Sauce
  • 2 cups unsweetened plant milk warm
  • 1 cup raw cashews soaked
  • 1/3 cup nutritional yeast
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Pot
  • Colander
  • Blender
  • Saucepan
  • Freezer

Method
 

  1. Cook pasta in salted water until just tender, then drain.
  2. Add broccoli during the last 2 minutes of cooking so it stays bright and crisp-tender.
  3. Blend milk, cashews, nutritional yeast, oil, lemon juice, garlic powder, and salt until silky smooth.
  4. Warm sauce in a saucepan until glossy and slightly thickened.
  5. Fold pasta and broccoli into sauce until every piece is coated evenly.
  6. Serve hot, or bake briefly for firmer assembly handling and crisp edges.

Notes

For softer texture, cook broccoli longer and add extra milk. For crispy tops, bake with breadcrumbs 10 minutes. Freeze cooled portions airtight up to 1 month. Rest baked servings before scooping for easier handling. Customize with garlic, chili flakes, or mustard. Refrigerate leftovers up to 4 days.