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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.
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


  • 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


  • 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!



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


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