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A plate of vegan broccoli mac and cheese with red pepper flakes and fresh thyme.

Vegan Broccoli Mac and Cheese

Print Recipe
Vegan Broccoli Mac and Cheese is your classic creamy dreamy mac and cheese made plant-based. With some broccoli added in for a solid serving of vegetables. It's oil-free and has an easy gluten-free option. Make it in 25 minutes!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 340
Author Elizabeth

Equipment

Ingredients

  • 3 Cups Frozen Cauliflower, thawed about 9 ounces
  • 1 Cup Non-Dairy Milk microwaved until hot but not boiling
  • ¼ Cup White Miso can sub tahini
  • 1 Head Roasted Garlic OR 2 Cloves Raw Garlic
  • 2 Sprigs Fresh Thyme
  • 2 Tablespoons Lemon Juice
  • ½ Teaspoon Salt
  • ½ Teaspoon Red Pepper Flakes + more to serve
  • 1 Pound Pasta of Choice - Shells, Penne, Macaroni*
  • 1 - 1 ½ Pounds Broccoli chopped into florets

Instructions

  • Add the cauliflower, miso, garlic (peeled), thyme, lemon juice, and hot pepper flakes to a blender or food processor. Blend, slowly pouring in the hot milk, until the mixture smooth and creamy.
  • Cook the pasta according to the package directions. Add the broccoli to the water in the last 5 minutes of cooking.
  • Transfer the pasta to a bowl and pour in the cheese sauce and remaining garlic. Stir to combine. Garnish with parsley. Enjoy!

Notes

*Nutrition facts calculated with chickpea macaroni because that's what I used in this recipe.

Nutrition

Calories: 340kcal | Carbohydrates: 58g | Protein: 25g | Fat: 6g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 811mg | Potassium: 561mg | Fiber: 15g | Sugar: 10g | Vitamin A: 782IU | Vitamin C: 129mg | Calcium: 185mg | Iron: 9mg