This is the Best Baked Vegan Mac and Cheese with Broccoli Recipe + Video that is ready in under 30-minutes! It’s a delicious broccoli macaroni pasta bake with dairy-free easy vegan cheese sauce and healthy veggies that can easily be made nut-free & gluten-free! No matter if you’re vegan, vegetarian or non-vegan – this simple cheesy pasta casserole makes the perfect quick lunch or dinner for anyone!
Baked Vegan Mac and Cheese Recipe
There is often nothing better than a big bowl of creamy cheesy vegan pasta straight out of one pot, pan or skillet. Honestly, I prepare my all-time favorite easy vegan cheese sauce at least once a week because it’s so easy to make, so delicious, and always eaten super fast, haha! Since I love to enjoy it with pasta but also with vegetables like broccoli, I often combine both and bake it up in a skillet for a quick 10-Minute casserole!
I actually shared this vegan macaroni and cheese recipe ages ago but since it’s so popular here on the blog, I wanted to share another version with a tasty twist! So if you love my classic dairy-free vegan mac and cheese cooked on the stove, you’ll love this broccoli pasta bake, too!
There are so many dairy-free cheese sauce recipes on google but I have never tried one that is as delicious as my version. For me, it is honestly just the best and most amazing easy vegan cheese sauce! It is creamy, thick, flavorful and rich but also healthy thanks to the dairy-free ingredients and hidden veggies. So what is not to love?!
Pasta Bake with Best Vegan Cheese Sauce
For the “creamy” base I use potatoes, carrots, and cashews because they’re rich, thick and neutral in taste. However, feel free to use other nuts, such as slivered almonds or macadamia. Just take note that using other ingredients may change the taste.
If you need the recipe to be nut-free, you can substitute sunflower seeds, tahini, pepitas or vegan cream cheese made of soy.
So, as well as being nut-free this vegan pasta bake can easily be made gluten-free too by using gluten-free pasta. You can absolutely use your favorite pasta variety, such as macaroni elbows, farfalle, penne, fusilli, etc. Or make your own spaghetti or fettuccine pasta with this simple homemade pasta dough recipe.
Crispy Vegan Cheese Topping
When it comes to pasta bake, potato gratin or any casserole I like to sprinkle shredded vegan cheese over the top for a crispy golden broiled topping. However, that is just optional because this baked broccoli vegan mac and cheese tastes delicious as it is! There are plenty of ingredients that bring flavor and a creamy cheesy bite to this pasta bake. So I’m pretty sure, you won’t miss the real cheese!
If you want to add a crispy topping without using store-bought vegan cheese, you can sprinkle over some bread crumbs or crushed crunchy crackers before baking the pasta casserole. For the best crispy texture and the most delicious result, I suggest tossing the crumbs in a little oil with seasonings and yeast flakes or vegan parmesan cheese.
Nutritional yeast is the key for a cheesy flavor so I suggest not skipping it. But also the garlic, onion, salt, and mustard add much flavor to this best vegan mac and cheese recipe.
This Baked Vegan Broccoli Mac and Cheese Recipe is
- Dairy-free (Lactose-free)
- Can be made gluten-free & nut-free
- Quick & Easy to make
- Creamy
- Cheesy
- Satisfying
- Heathy
- Loaded with veggies
- So delicious!
- The perfect comfort food
Use any veggies you like!
If you’re not into broccoli, you can omit it or replace it with other vegetables, such as cauliflower, pumpkin, Brussels sprouts, mushrooms, sautéed spinach, peas (about 1-2 cups) or whatever vegetables you like. I bet this vegan Mac and cheese will be also delicious with baked tomatoes, zucchini or grilled corn. Just be creative!
Versatile Easy Vegan Cheese Sauce
As mentioned before, the cheese sauce is perfect to use in other recipes too, like vegan grilled cheese sandwiches, crunchwrap supreme, lasagna, pizza, or anywhere else you need a cheese sauce or topping. Since the sauce keeps well in the fridge for up to one week, I suggest making a big batch ahead.
Can I reheat leftovers?
Since this Baked Vegan Mac and cheese tastes best when it just comes out from the oven, I suggest serving it immediately. However, if you have any leftovers, feel free to store it covered in the fridge for up to 3 days. To serve, gently reheat covered in the oven or microwave. You may need to add a tiny splash of non-dairy milk or more vegan cheese sauce if it’s too dry.
Looking for more quick and easy vegan Pasta Recipes? Make sure to check out the following:
- Creamy Pumpkin Alfredo Pasta
- Sweet Potato Pasta
- Spinach and Mushroom Pasta
- Vegan Carbonara
- Lentil Zucchini Lasagna
- Vegan Lentil Bolognese
- Tomato Pasta Napoli
If you try this Baked Vegan Broccoli Mac and Cheese Recipe be sure to leave a comment and rating! Your feedback is always super helpful for me and other readers who are planning to try the recipe. And if you take a photo of your vegan broccoli pasta bake, please make sure to tag me on Instagram @biancazapatka #biancazapatka because I love seeing your remakes! Happy cooking!
Baked Vegan Mac and Cheese with Broccoli
Author:Ingredients
Broccoli Pasta
- 9 oz (250 g) macaroni elbows or (gluten-free) pasta of your choice
- 1 (225 g) head of broccoli cut into 2 cups small florets, *see recipe notes for options
Vegan Cheese Sauce
- 1 (120 g) medium russet potato 4 oz, peeled and cubed
- 1 small carrot peeled and halved
- ⅔ cup (100 g) raw cashews *see notes for nut-free option
- 1 cup (240 ml) water or more as needed
- 1 tbsp olive oil or canola oil
- 1 onion chopped, or sub 2 tsp onion powder
- 3 cloves garlic minced, or sub 1 tsp garlic powder
- 4 tbsp nutritional yeast
- 1 tsp mustard or 2 tsp white miso paste
- 1 tsp sea salt or to taste
- 2 tsp lemon juice or white vinegar
To Serve (optional)
- ½ cup (60 g) dairy-free cheese shredded
- vegan parmesan cheese
- fresh herbs
Instructions
Cook Pasta & Broccoli
- Note: I highly recommend watching the recipe video for visual instruction!
- In a large pot of salted water cook the pasta according to package instructions until al dente, adding the broccoli florets to the pot in the last 2-3 minutes.
- Preheat oven to 355°F (180°C).
Vegan Cheese Sauce
- Add the potatoes, carrots, cashews and 1 cups of water in a pot. Cook for about 10 minutes, or until soft enough to blend.
- Meanwhile, heat the oil in a skillet over medium heat. Add the onion and a pinch of salt. Cook until tender and translucent, about 3 minutes. Then add the garlic and cook for another minute until fragrant.
- Once the potatoes are done, carefully pour the whole mixture (+ carrots, cashews and cooking water) into a blender along with the sautéed onion, garlic, nutritional yeast, mustard, salt, and lemon juice. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides. (Add more water to desired consistency as needed. Taste and adjust seasonings.)
Pasta Bake
- Once the pasta is al dente, drain the cooking water. Add cooked pasta and broccoli to the skillet (which you used to cook the onion so you don't need to rinse it). Pour the vegan cheese sauce over the pasta and toss to combine. Sprinkle with dairy-free cheese or crumb topping* as desired and bake for 10-15 minutes or until the cheese has melted. (If you skip the cheese or crumb topping, bake covered to prevent the pasta from drying out).
- Remove from the oven, sprinkle with vegan parmesan and fresh herbs. Serve immediately!
Notes
- My Vegan Mac and Cheese recipe was first published in 2017 (find the original post here).
- Gluten-free: Simply use your favorite gluten-free noodles.
- Nut-free: You can substitute the cashews with sunflower seeds, pepitas, tahini, or dairy-free cream cheese.
- Broccoli: You can skip the broccoli or replace it with other vegetables, such as cauliflower, Brussels sprouts, mushrooms, sautéed spinach, zucchini grilled corn or peas (about 1-2 cups), or whatever you like.
- Cashews: You don’t need to soak the cashews in advance because they’re boiled along with the potatoes to make them softer and easier to blend. You could also use slivered almonds or macadamia nuts instead.
- Vegan Cheese Sauce: You can make the sauce ahead of time and store it in the fridge for up to one week or freeze it for the future.
- Crumb Topping: Process two pieces of toasted bread into crumbs or use 1 cup of panko bread crumbs. Mix with 1 tbsp of olive or canola oil, then sprinkle over the mac and cheese before baking.
- Please read my blog post for additional information about this recipe.
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Sehr lecker und einfach zuzubereiten! Super geeignet als Mealprep in einer anstrengenden Woche 😊
Das freut mich sehr. Vielen Dank, Andrea! 🙂
Thanks for the recipe! I am hoping to try this soon. I have some frozen broccoli in my freezer, would that work for this recipe? If yes, how would you recommend preparing it? Thank you!
Yes, sure!
You can toss it with the pasta and sauce straight from frozen.
It will thaw during baking! 😉
This recipe is so quick and easy to make. In addition, I love how nutritious it is with lots of whole foods. I made it with whole grain organic spelt pasta. I’ll definitely make it again.
Thank you so much for your feedback 🙂 .
I’m very happy to hear that it tasted good!
Greetings,
Bianca ♡
So good! Super creamy and amazing cheesy flavor and so easy to make. Would definitely recommend!
I am glad you enjoyed this dish! ♡
Many thanks,
Bianca
This was AMAZING! Way better than any non vegan mac and cheese. My kids loved it also. Thank you for sharing all of these amazing recipes for free. I truly appreciate it.
That you so much! I am glad you loved this recipe! ♡
Sending you much love! 🙂
This was delicious! My first time making a vegan cheese sauce. Would you consider adding weight measurements for onion, carrot and cashews? I only had jumbo onions, jumbo carrots and based on other cashew cream recipes thought 2/3 cup might be too much – I had pieces, not whole cashews. I ended up with about 4 cups of thick sauce.
That’s great! Thanks! 🙂 For metric measurements, simply click on the word “metric” right above the ingredient list.
Best, Bianca
Super leckeres und einfaches Rezept.
Ich habe noch etwas Basilikum Tofu und Trüffelöl hinzugefügt. 🙂
Das klingt toll! 😀
Dankeschön <3
This has become a staple in our household!! Vegans and non-vegans + the in-laws absolutely love it!! I’m going to up the veggies next time, I reckon sautéed zucchini would work well!!
Thanks for such a yummy recipe!
Yay, that’s great! 😀
So glad everyone love this recipe! 🙂
Thanks for your feedback! <3
This looks fabulous… thank you. Do you have metric conversions for the recipe? I can’t see the metric button on this recipe… Merry Christmas Greetings from the UK
Hi Nina,
you can find the metric button in the recipe card!
Best, Bianca <3
Love this yummy recipe! I used a sweet potato instead of a white potato and it was so delicious.
I am so glad you love this recipe! 🙂
Thanks for your great feedback!
xoxo, Bianca ❤
Such a yummy and comforting dish! I used mushrooms and baby spinach instead of broccoli and added a touch of truffle oil to be extra fancy and it was so delish. Boyfriend loved it too 🙂 x
So glad you love this recipe! 🙂
Thank you so much. <3
This recipe is a go-to for me! It’s been a fall time fave and everyone in my household (vegan and non-vegan) loves the taste of this meal. Thank you, Bianca, for this delicious recipe!
P.S. I took German every all four years of high school and you’ve inspired me to brush up on my skills again!
So glad you love this recipe and that you got inspired to brush up your German skills! 😀 Thank you, Kurtcia! 🙂
This is honestly one of the best things I’ve ever eaten. Made a few times now and have added bits and bobs to suit my taste- extra mustard and a little miso and a dash of paprika. A total hit with the whole family too!
Thank you so much for your great feedback!
So glad you love this recipe! 🙂
Much love,
Bianca ♡
Hello! I would love to make this recipe but nut free. Could you please tell me exactly how much tahini to use instead of cashews? Thanks so much!
Hi Joel,
Tahini has an intense taste so I won’t add too much… I personally like cashews best as they have a neutral flavor.
I recommend adjusting the amount of tahini to taste or maybe try dairy-free cream cheese instead.
Best,
Bianca 🙂
This was just not for me or my family. I didn’t like the nutty taste, or the sourness the lemon juiced added. It was too much sauce too for the 9oz of noodles and 2 cups of broccoli. Mine was more drenched than what your picture shows. Sorry, glad others liked it.
So sorry you didn’t like it.
yummiest mac n cheese ever ! easy to make and super tasty..thank you !
So glad you loved it!
Thank you! 😊
Sehr einfach zu machen und schmeckt super gut. Werde ich auf jeden Fall öfter machen.
Tolles Rezept 🙂
Toll, dass euch das vegane Mac and Cheese geschmeckt hat!
Dankeschön für das Feedback! <3
Viele Grüße,
Bianca 🙂
I only have a sweet potato on hand now. Would that work ok in this recipe instead of a russet potato?
Sweet potato works equally well in this recipe! So feel free to use it! 🙂
Hi Bianca, thank you so much for all of your amazing recipes!
I made your cheese sauce from the macaroni and cheese, forgot to bookmark it, so I came back to your site and searched for it again. I found it, and other ‘cheese sauce’ recipes! I am just curious as to the difference between them…the recipes are very similar; just different amounts of potato, cashews, carrots, nutritional yeast, mustard, etc. I was wondering if there is one recipe that you prefer? And also how the differences effect the complete recipe (one recipe is in a bake, one poured over pasta, etc.) I will probably end up trying all of the variations eventually! lol but was curious perhaps, as to the ‘why’ of the slight differences. This might be a silly question! Lol but all of your recipes seem so beautifully balanced, so I figured there was a reason for each slight difference.
Thanks again!
Hi Pam,
Honestly, I love both versions and I couldn’t decide which I like more. So I put both on my blog! 😃
Feel free to try both and let me know which one is your favorite!
Best,
Bianca ❤️
Super leckeres Rezept !
Es schmeckt mega, ist schnell zubereitet und einfach wow!
Mein Freund ist Veganer und ich nähere mich dem ganzen Momentan und lerne es kennen was es heißt vegan zu essen. Und die Rezepte von Bianca sind der Wahnsinn sie helfen mir so gut was ich kochen oder backen kann. Mega!!
Es freut mich sehr, dass dir das Rezept gefallen hat und dass du such von meinen anderen Rezepten so begeistert bist! Vielen Dank für das Feedback! 😊
Cooked this for my parents today – We all loved it! It’s absolutely delicious and easy to make, exactly what a lazy cook like me needs! 🙂
Even my non vegan friends are tempted now!
Definitely going to cook it again, thanks Bianca! x
So glad everyone loved this recipe!
Thank you for your wonderful feedback!
Best,
Bianca 😊
I only have frozen broccoli, would that be okay to use?
Yes, sure! No need to thaw! It‘ll defrost when you put it into the boiling water.
First ever mac and cheese and it was unreal. I added a jalapeño for a little kick of spiciness and it was unreal. Great recipe!
So glad you enjoyed this recipe! Thank you so much! 🙂
Very easy to follow and so delicious recipe! Me and my husband made this for our Datenight! We also added fresh spinach to the casserole, which worked very great.
So glad you love this recipe! Thank you so much! 🙂
So creamy and so delicious, simple, too! I used 2 carrots and a 1/2 cup of cashews just to cut a few calories. I used broccoli (which I tossed in the boiling noodles for the last 2 minutes, peas, plus chopped bell pepper and kale which gave it a lovely confetti of color. Then crumbled and sauteed some chipotle sausage to mix in. I was in luxurious, spicy, noodle-y heaven. Excellent recipe!
Hi Michelle, thank you so much for your amazing feedback! So glad you loved this recipe! 🙂
I’m newer to vegan cooking and this recipe turned out amazing! It was so simple to follow and my non-vegan family enjoyed it immensely! Delicious and I can’t wait to try more.
So glad you love it! Thank you so much! 🙂
Thank you so much for your feedback! So glad you love this recipe! 🙂
Erster Nudelauflauf in vegan 😋 Super lecker. Die Sosse werde ich auch oefter machen und mal mit anderem Gemuese varieeren. Danke Bianca 💕🌱
Liebe Pamela, es freut mich sehr zu hören, dass dir der Auflauf so gut geschmeckt hat! Ich danke dir vielmals für dein klasse Feedback! Viele Grüße, Bianca 🙂
That was hands down the single best Mac & Cheese I have ever eaten – literally couldn’t stop eating, haha 🥰
Hi Alia, so glad you love this vegan mac and cheese! Thank you! 🙂
Hi! This looks delish. Can I use Yukon Gold potato instead of russet?
Yes, sure! 🙂
I made this dish for Thanksgiving and even my carnivore family members loved it! This is by far the best mac and cheddaresque sauce I’ve ever made. The cheesy flavor was on point!
So glad you love this vegan broccoli mac and cheese! Thanks for your feedback! 🙂
Excellent recipe. Came out delicious!!!
So glad you enjoyed this recipe! Thank you for your amazing feedback! Merry Christmas to you and your family! I hope you had wonderful holidays! Lots of love, Bianca <3
This broccoli mac and cheese sounds fabulous and it looks very tasty. I would love to try it now. 🙂
Hi Ela, I hope you’ll try the recipe soon 🙂 Thank you so much for your lovely comment! Lots of love, Bianca <3
Omg it’s so delicious!!! Thank you!!!
So glad you enjoyed it! Thank you so much for your amazing feedback! 🙂
It was so simple and delicious!!
So glad you enjoyed this vegan mac and cheese! Thank you for your comment! Lots of love, Bianca <3
Love this healthier version of classic mac and cheese Bianca! It looks utterly delicious and perfect for dinner any day of the week!
Hi Anna, Thank you so much for your comment! So glad you like this vegan mac and cheese! Lots of love, Bianca <3