Vegan Broccoli Mac and Cheese
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Vegan Broccoli Mac and Cheese
This vegan broccoli mac brings luxurious comfort to your table with its creamy cheese sauce and perfectly steamed broccoli. I love how the nutritional yeast gives it that authentic cheesy flavor while keeping it completely dairy-free. It’s ready in under 40 minutes, making it the ideal weeknight dinner solution that satisfies everyone at the table.
The inspiration for this recipe came during a crisp autumn evening when I craved something both nourishing and comforting. I remember serving it alongside our favorite sheet pan vegetables for a complete meal that warmed us from the inside out. There’s something magical about how the smoked paprika and nutritional yeast create such depth in this plant-based mac and cheese, making it a dish I return to season after season.
When I want to make it extra special, I’ll pair it with a simple green salad or some crusty bread. It also works beautifully as part of a larger spread with dishes like my vegan Buddha bowl or roasted broccoli for those who want extra greens. This recipe has become my go-to for potlucks and family gatherings because it pleases both vegan and non-vegan guests alike.
Why This Vegan Broccoli Mac Shines
- Creamy Perfection: The sauce achieves incredible richness without any dairy products.
- Weeknight Easy: You can have this comforting meal ready in under 40 minutes.
- Nutrient Packed: Broccoli adds vitamins and fiber to this satisfying pasta dish.
- Crowd Pleaser: Even non-vegan family members will ask for seconds.
Everything for Your Perfect Vegan Broccoli Mac
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Elbow macaroni: Choose a quality brand that holds its shape well when cooked.
- Fresh broccoli florets: Look for bright green, firm florets without yellowing.
- Vegan butter: I prefer unsalted varieties to better control the seasoning.
- All-purpose flour: This helps create the roux that thickens our sauce.
- Unsweetened plain almond milk: The neutral flavor works perfectly in cheese sauces.
- Vegan cheddar-style cheese: Shred it yourself for the best melting results.
- Nutritional yeast: Provides that essential cheesy, umami flavor we all love.
- Garlic powder and onion powder: These add depth without overpowering the dish.
- Smoked paprika: Just a touch gives a wonderful smoky nuance.
- Ground mustard: Enhances the cheesiness and adds subtle complexity.
- Panko breadcrumbs: Creates that irresistible crispy topping we all crave.
Vegan Broccoli Mac
450kcal
Ingredients
Pasta and Broccoli
- 1 pound elbow macaroni
- 1 tablespoon kosher salt
- 3 cups fresh broccoli florets cut into bite-sized pieces
Cheese Sauce
- 4 tablespoons vegan butter
- 4 tablespoons all-purpose flour
- 3 cups unsweetened plain almond milk
- 2 cups shredded vegan cheddar-style cheese
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
- 1/2 teaspoon freshly ground black pepper
Optional Topping
- 1/4 cup panko breadcrumbs
- 1 tablespoon pure olive oil
Method
- Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt and the elbow macaroni. Cook according to package directions until al dente, but add the broccoli florets to the boiling water for the last 3 minutes of cooking. The broccoli should be tender and bright green.
- Drain the cooked pasta and broccoli in a colander. Do not rinse. Return the empty pot to the stove.
- In the same pot over medium heat, melt the vegan butter. Whisk in the flour and cook for 1 to 2 minutes until the mixture forms a smooth paste, called a roux.
- Slowly pour in the almond milk while continuously whisking to prevent lumps. Bring the sauce to a simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.
- Reduce heat to low. Stir in the vegan cheddar, nutritional yeast, garlic powder, onion powder, smoked paprika, ground mustard, and black pepper until the cheese is fully melted and the sauce is smooth.
- Add the drained pasta and broccoli back to the pot and stir gently until everything is evenly coated with the creamy cheese sauce.
- If desired, mix the panko breadcrumbs with 1 tablespoon of pure olive oil in a small bowl. Sprinkle the mixture over the top of the pasta for a crispy topping before serving.
Ways to Customize Your Vegan Mac
- Extra Protein Boost: Add a cup of cooked lentils or chickpeas to the sauce.
- Gluten-Free Version: Use your favorite gluten-free pasta and cornstarch instead of flour.
- Spicy Kick: Stir in a teaspoon of crushed red pepper flakes with the spices.
My Best Tips for Perfect Vegan Mac
- Al Dente Pasta: Cook your macaroni just until tender to avoid mushy results.
- Constant Whisking: Keep whisking while adding milk to prevent lumps in your sauce.
- Fresh Broccoli: Use bright green florets for the best texture and flavor.
- Quality Cheese: Choose a vegan cheese that melts well for creamier results.
Keeping Your Vegan Broccoli Mac Fresh
- Store: Transfer to an airtight container and refrigerate for up to 4 days.
- Freeze: Place in freezer-safe containers for up to 3 months, though the broccoli may soften slightly.
- Reheat: Warm in a 350°F oven for 15-20 minutes or microwave until heated through.
- Make-Ahead Tip: Prepare the sauce and cook pasta separately, then combine when ready to serve.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Thaw it completely and pat dry before adding to the pasta during the last minute of cooking. Frozen broccoli may release more water, so your sauce might need an extra minute of cooking to thicken properly.
What can I use instead of nutritional yeast?
If you don’t have nutritional yeast, you can increase the vegan cheese by half a cup and add a teaspoon of white miso paste for umami depth. The flavor profile will be slightly different but still delicious.
How do I make this recipe gluten-free?
Use gluten-free pasta and replace the all-purpose flour with two tablespoons of cornstarch mixed with a quarter cup of cold almond milk. Add this slurry to the melted butter instead of making a roux.
Can I make this vegan mac and cheese ahead of time?
Absolutely. Prepare the complete dish, transfer to a baking dish, and refrigerate for up to two days. When ready to serve, bake at 350°F for 20-25 minutes until heated through and bubbly.
More Comforting Vegan Dishes You’ll Love
Why This Vegan Broccoli Mac Becomes a Favorite
With its creamy texture and satisfying cheesiness, this vegan broccoli mac proves that comfort food doesn’t need dairy to be incredible. The combination of tender pasta, vibrant broccoli, and that luxurious sauce creates a meal that feels both nourishing and indulgent. I know it will become a regular in your rotation just like it has in mine.
