Plant-based Broccoli Mac and Cheese

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This plant-based Broccoli Mac and Cheese is dairy-free, oil-free, and soy-free, is easy to make and a great alternative to one of the most popular family dishes. 

Macaroni and Cheese is probably the food I think of first if you were to ask me what was my favorite comfort food.  I mean it was a staple in our house growing up.

Last year when we moved to a more plant-based lifestyle, I could not wait to find a plant-based alternative to one of my favorite dishes.

Because every recipe that we make in our kitchen has to pass both my teenager’s seal of approval.  I knew that I had to hit it out of the park with this one.  But after a few failed tries and searching the internet for inspiration, I finally settled on this plant-based broccoli mac and cheese that not only did my boys give their seal of approval, my oldest has put a little twist on the recipe and is the one making it for us now. 

At first, I was going to make this recipe just a plain mac and cheese recipe, but then I always like a chance to add in more vegetables to our foods, and so that is how our Plant-based Broccoli Mac and Cheese was born.  Of course, I had some other family members, namely my husband and mom that were not fans of broccoli and so somehow, I had to find a way to show them that it can be a fun and delicious.  Needless to say, they are probably not going to eat raw broccoli on its own, but they changed their mind and found that they actually liked it in this Plant-based Broccoli Mac and Cheese recipe. 

I realize not everyone is a fan of broccoli, so that is what makes this dish so great, you can still enjoy this twist on a popular dish from our childhoods.

You can also enjoy the Plant-based Cheese Sauce with other dishes.  Just the other day, we used it on our Vegan Nacho Bowl that I will be putting up on the blog soon. 

Yield: 4-6 Servings

Plant-based Broccoli Mac and Cheese

Plant-based Broccoli Mac and Cheese

This plant-based Broccoli Mac and Cheese is dairy-free, oil-free, and soy-free is easy to make.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 Cups of Raw Cashews
  • 2 Cups of Broccoli, chopped
  • 1-16 oz package of Macaroni noodles or pasta noodles of your choice. 
  • 1 Lemon, Squeezed
  • 1 ¾ Cup of Water or as needed
  • 2 TSP Sea Salt or Himalayan Salt
  • ¼ Cup of Vegetable Broth
  • ½ Cup of Nutritional Yeast
  • 1 TSP Chili Powder
  • 1 TSP Cumin
  • 2 TSP Onion Powder
  • 2 TSP Garlic Powder
  • 2 Garlic Cloves
  • 1 TBSP of Dijon Mustard
  • ¼ TSP of Red Pepper Flakes
  • 1        TSP Turmeric
  • 1 TSP Black Pepper 

Instructions

    1. Bring a large sauce pan with salt and
      water to a book. Cook the noodles as directed on the package.
    2. In a large frying pan add your veggie
      broth, broccoli, 1 Tsp onion powder, 1 Tsp garlic powder, 1 tsp of salt and 1/2 tsp black pepper and let it cook on medium low until the broccoli is soft.  Reduce heat to low and let simmer.
    3. While the pasta and broccoli are cooking, in a high-speed blender or food processor, add in the cashews, lemon juice, 1 TSP salt, nutritional yeast, chili powder, garlic cloves, Dijon mustard, red pepper flakes, 1/2 TSP black pepper, turmeric and blend until smooth and creamy.  You can adjust the ingredients to your taste. 
    4. Once the pasta is done cooking. Drain and rinse and put the pasta back into the large pan and place back on the stove on low and add in the cooked broccoli and cheese sauce. Mix together until blended.
    5. Cook for a few minutes just to heat up the sauce. Remove from heat and serve.

























Notes

Another option you can do is add the "cheese" sauce to the broccoli while it is cooking and mix together and then add to the pasta once it has been drained. Mix together and then serve.

If you are looking to make the cheese sauce for other than the this Broccoli Mac and Cheese Recipe, here is the recipe for our Vegan Cheese Sauce .

Best Vegan Cheese Sauce

Best Vegan Cheese Sauce

This Vegan Cheese Sauce is easy to make and goes great with mac and cheese and makes a great nacho cheese sauce.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 Cups of Raw Cashews
  • 1 Lemon, Squeezed
  • 1 ¾ Cup of Water or as needed
  • 1 TSP Sea Salt or Himalayan Salt
  •   ½ Cup of Nutritional Yeast
  • 1 TSP Chili Powder
  • 2 Garlic Cloves
  • 1 TBSP of Dijon Mustard
  • ¼ TSP of Red Pepper Flakes
  • 1        TSP Black Pepper
  • 1 TSP Turmeric 

Instructions

  1. In a high-speed blender or food processor, add in the cashews, lemon juice, salt, nutritional yeast, chili powder, garlic cloves, Dijon mustard, red pepper flakes, black pepper, turmeric and blend until smooth and creamy. You can adjust the ingredients to your taste.
  2. You can warm up the cheese sauce by blending it on the soup option on a Vitamix or add it to a sauce pan on low heat. Stir to keep it from sticking. Serve it as a dip, on top your favorite noodles for mac and cheese or as a nacho cheese sauce.

  3. 

Some of our other Plant-based Recipes:

Plant-based Pesto Pasta

Vegan “Cheese” Sauce

Plant-based Creamed Corn Pasta

Enjoy and Happy Cooking!

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