Easy Vegan Mac and Cheese

By Rena |

This Vegan Mac and Cheese is so easy to make, loaded with broccoli and made with a plant-powered homemade creamy and “cheesy” sauce. It can easily be made gluten-free, so flavorful, and ready in just about 3o minutes. A perfect Dairy-Free side dish recipe that the whole family can enjoy.

easy vegan mach and cheese recipe with broccoli

An ultimate vegan mac and cheese recipe that’s rich, creamy, tasty and made without any dairy or nuts. They can also be made gluten-free by using gluten-free pasta. The perfect side dish or weeknight meal that can be made on a regular basis or added to your holiday dinner table. This easy homemade vegan mac and cheese is loaded with rich creamy buttery goodness, and made with easily available ingredients like potatoes and carrots! The carrots give it the right amount of sweetness and that pretty orange color.

HOW TO MAKE EASY VEGAN MAC AND CHEESE

Wash and scrub the potatoes and carrots thoroughly under cold running water to remove any dirt. Pat the excess moisture with a paper towel.

Using a potato peeler, peel the potatoes and carrots skin off and cut into large bite-sized chunks. Now add chopped potatoes and carrots to a large pot then pour over enough water to cover by 1″ inch. Season with a generous pinch of salt and bring the water to a boil over medium-high heat.

BOILED POTATOES AND CARROTS FOR VEGAN MAC AND CHEESE RECIPE

Boil for 15 minutes or until potatoes and carrots are easily pierced with a paring knife. Meanwhile, add a steamer basket under another pot filled with about 1 cup water (or use the same pot where the veggies are boiling if the water doesn’t touch the steamer). Steam the broccoli for 3-4 minutes, or just until fork-tender.

broccoli vegetable steamed for mac and cheese

Once the veggies are done, remove from the heat and place in a colander to drain, reserving about 1 cup of water from the veggies. Allow the veggies to cool slightly. Cook pasta according to the package instructions.

In a small mixing bowl, combine garlic, apple cider vinegar, lemon juice, mustard, paprika, turmeric, and salt whisk until well combined and set aside.

Next, place the boiled potatoes, carrots, nutritional yeast and 1/2 cup of the reserved liquid to a blender.

Pour in the prepared garlic and vinegar mixture and blend until smooth and creamy, about 2-3 minutes. If needed, add more liquid to reach your desired consistency.

Add cooked pasta to a large serving bowl together with steamed broccoli, then pour the sauce on top.
Using a wooden spoon mix well until pasta is evenly coated into super the creamy delicious sauce! Serve warm and enjoy!

vegan macaroni and cheese with broccoli

FREQUENTLY ASKED QUESTIONS

Tips for storing mac and cheese

Homemade mac and cheese can be stored in the fridge for up to 5-7 days. Place in an airtight container. You can store the leftover sauce for this homemade creamy mac and cheese recipe in the refrigerator for up to a week. Reheat just before serving.

Can you freeze mac and cheese

Place your leftover mac and cheese in an airtight container and store in the freezer for up 3 months. Mac and cheese will still taste great even after they are frozen. If you have a large quantity to freeze, separate them into either smaller containers or resealable ziplock bags. Remove and use it as needed.

easy vegan mach and cheese recipe with broccoli

How to reheat mac and cheese

Remove from freezer, allow to defrost overnight in the fridge and then reheat them in the microwave. If you forget to remove the mac and cheese from the freezer the night before, you can still use the microwave to defrost your mac and cheese. Be sure to use a low power setting.

You may also reheat your mac and cheese in the oven for about 10-15 minutes at 350 F. To reheat on stove stop, allow the mac and cheese to defrost first, place in a pan, add a bit of milk (for nonvegans), or use almond milk or water for a vegan version. Under low heat allow to heat up to the right temperature.

best vegan broccoli mac and cheese

What goes with mac and cheese

There are so many food options that can be added to your mac and cheese. Vegan-friendly options, stick with more veggies and some hot sauces like sriracha. For non-vegans, you may add a variety of meats to your mac and cheese like grilled chicken, browned beef, bacon, tuna, sausages, and so on.

What to serve with mac and cheese

Mac and cheese work as a great side dish with many other meals.  It works as a meal on its own or can be added as a side to proteins like grilled steaks, roasted chicken or turkey, casseroles, baked salmon, and the list goes on. Serve it with some freshly baked bread or a side of salad.

easy creamy vegan mac and cheese recipe

Can you use almond milk in mac and cheese

It is ok to use almond milk in mac and cheese if you are looking to keep your mac and cheese plant-based or dairy-free.

How long do mac and cheese last

Dairy-free mac and cheese should last up to 7 days in the fridge and up to 3 months in the freezer. Mac and cheese containing dairy should be ok to store in the fridge for 3-5 days.

dairy free mac and cheese recipe with broccoli

We would love to know if you made this easy, creamy, simple, vegan mac and cheese recipe. We assure you, it will be the best mac and cheese recipe ever! Leave us some feedback in the comments below and don’t forget to pin it and share it with friends and family!

Other vegan-friendly recipes to try out:

easy broccoli mac and cheese recipe

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vegan macaroni and cheese with broccoli

Easy Vegan Mac and Cheese

Vegan Mac and Cheese made in an easy homemade plant-powered sauce. So tasty, comforting, and ready in just about 30 minutes.
4.8 from 5 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 30 minutes
Servings: 6
Calories: 327kcal
Author: Rena

Ingredients

  • 1 box Whole Wheat or Gluten-free Pasta use any pasta of choice
  • 2 Large Yukon Gold Potatoes
  • 3 Medium Carrots
  • 2 Cups Broccoli Florets
  • 2 Cloves Minced Garlic
  • ¼ Cup Nutritional Yeast
  • 1 Tsp Apple Cider Vinegar
  • 2 Tbsp Freshly-Squeezed Lemon Juice
  • 1 Tsp Dijon Mustard
  • ½ Tsp Paprika
  • Tsp Turmeric Powder
  • ½ Tsp Kosher Salt
  • ¼ Tsp Ground Pepper

Instructions

  • Wash and scrub the potatoes and carrots thoroughly under cold running water to remove any dirt. Pat the excess moisture with a paper towel.
  • Using a potato peeler, peel the potatoes and carrots skin off and cut into large bite-sized chunks.
  • Now add chopped potatoes and carrots to a large pot then pour over enough water to cover by 1" inch. Season with a generous pinch of salt and bring the water to a boil, over medium-high heat.
  • Boil for 15 minutes or until potatoes and carrots are easily pierced with a paring knife.
  • Meanwhile, add a steamer basket under another pot filled with about 1 cup water (or use the same pot where the veggies are boiling if the water doesn't touch the steamer) Steam the broccoli for 3-4 minutes, or just until fork-tender.
  • Once the veggies are done, remove from the heat and place in a colander to drain, reserving about 1 cup of water from the veggies. Allow the veggies to cool slightly. Cook pasta according to the package instructions.
  • In a small mixing bowl, combine garlic, apple cider vinegar, lemon juice, mustard, paprika, turmeric, and salt whisk until well combined and set aside.
  • Next, place the boiled potatoes, carrots, nutritional yeast and 1/2 cup of the reserved liquid to a blender.
  • Pour in the prepared garlic and vinegar mixture and blend until smooth and creamy, about 2-3 minutes. If needed, add more liquid to reach your desired consistency.
  • Add cooked pasta to a large serving bowl together with steamed broccoli, then pour the sauce on top.
  • Using a wooden spoon mix well until pasta is evenly coated into super the creamy delicious sauce! Serve warm and enjoy!

Video

Notes

For storage:
  • You can store the leftover sauce in the refrigerator for up to a week. Reheat just before serving.

Nutrition

Calories: 327kcal | Carbohydrates: 70g | Protein: 15g | Fat: 1g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 625mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5366IU | Vitamin C: 37mg | Calcium: 71mg | Iron: 5mg
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vegan side dish recipe

 

Reader Interactions

Comments

  1. Kari says

    4 stars
    I made this and didn’t tell my kids. My 16 year old son actually told me he likes it better than real Mac and cheese(boxed). I will admit that it might takes a second to get used to but it left me feeling good and satisfied. Had it for lunch the next day with added broccoli, topped with a bit more nutritional yeast and it was better than the might before.

  2. Taylor says

    4 stars
    It is delicious! Next time I think ill have to add more spices, though. Once everything was combined the sauce turned a tad bit bland. I added extra salt, which made up for some loss of flavor. I’ll be doing some more experimenting!

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