Vegan Broccoli Mac and Cheese
This vegan broccoli mac and cheese is so creamy and cheesy, you won't believe it's dairy-free! It's comfort food made easy and healthy.
Servings 8 cups
Calories 123kcal
Equipment
Ingredients
- 16 oz dried elbow macaroni
- 2 cups broccoli, chopped
- 2 cups water
- 1/2 cup carrots, peeled and roughly chopped
- 1 cup potato, peeled and chopped
- 1/2 cup raw cashews
- 2 garlic cloves, minced
- 2 tbsp vegan butter, melted
- 1 cup unsweetened almond milk
- 3/4 cup vegetable broth
- 1 tsp onion powder
- 1 1/2 tsp salt
- 1/2 tsp smoked paprika
- 3 tbsp nutritional yeast
- 2 1/2 tbsp tapioca flour
- 2 tbsp fresh lemon juice
Instructions
- Cook the elbow macaroni according to package instructions. Five minutes before you take the pasta off the heat, add the broccoli. Drain the macaroni and broccoli. Set aside.
- Add two cups of water and insert a steamer basket in a medium saucepan. Place in the carrots, potatoes, and cashews. Cover with a lid and steam for 15 to 20 minutes until the vegetables are fork-tender.
- Add the steamed carrots, potatoes, and cashews to a blender. Add the garlic cloves, butter, almond milk, vegetable broth, seasonings, nutritional yeast, tapioca flour, and lemon juice to the blender as well. Blend on high speed for 1 minute or until the sauce mixture is smooth and combined.
- Place the cooked pasta in a large pot. Pour the vegan cheese sauce on top and stir until the pasta is well coated. Don't worry if the sauce starts thin because it will thicken up as you stir.
- Allow your vegan mac and cheese to rest for 5 minutes and stir again to allow the sauce to thicken more.
Notes
- Add more protein to this healthy vegan mac and cheese for a balanced and more satisfying meal! Chickpeas, lentils, crumbled tempeh, and black beans are some protein-packed add-ins you might love.
- What makes this vegan macaroni and cheese great, even for the pickiest kids, is the sauce is so smooth and creamy you won't be able to tell it's made with veggies! Use a powerful blender, scraping down the sides if needed. You can also soak the cashews a few hours in advance to make them easier to blend.
- This vegan broccoli mac and cheese stores well and can be made ahead! It can be kept in an airtight container in the fridge for up to 5 days. However, freezing won't be ideal because the noodles might get mushy after thawing.
Nutrition
Serving: 1c | Calories: 123kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 606mg | Potassium: 329mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1717IU | Vitamin C: 27mg | Calcium: 61mg | Iron: 1mg