Nut Free vegan mac and cheese with broccoli is a twist on traditional mac and cheese. It's just as delicious and it's a no-fuss vegan mac and cheese recipe that the whole family will love. The rich and creamy vegan cheese sauce is full of flavor, and everything that mac and cheese should be.
Mac n cheese is the ultimate comfort food, and even though this is a recipe for plant-based mac and cheese it's just as comforting.
This is the best vegan mac and cheese recipe! It is super simple to make, almost as easy as boxed mac and cheese with delicious creamy sauce, and it's made with easy-to-find ingredients. And it's nut-free which is perfect for anyone with nut allergies.
Why you will 🤍 this recipe
- It's simple to make and can be on your table in 30 minutes!
- It's a healthy one-dish meal that is vegan and nut-free.
- You will only need a few simple ingredients to make this healthy mac and cheese recipe.
Here is What You Will Need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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🛒Ingredients
- Whole Wheat Pasta
- Olive Oil
- Plant-Based Milk such as oat milk or almond milk
- Garlic
- Flour
- Nutritional Yeast
- Broccoli Florets
- Portobello Mushrooms
- Smoked Paprika
- Tamari Sauce
🥄Equipment
How to Make Easy Vegan Mac and Cheese with Broccoli
Prepare: slice the mushroom caps into ¼ inch thick slices, and cut the broccoli into florets. Brush the vegetables with oil and arrange the mushrooms on a baking sheet; sprinkle them with the smoked paprika (set the broccoli aside). Place the mushrooms in the oven and roast them for 8 minutes.
Step 1. Roast the mushrooms
Brush the vegetables with oil and arrange the mushrooms on a baking sheet; sprinkle them with the smoked paprika (set the broccoli aside). Place the mushrooms in the oven and roast them for 8 minutes.
Step 3. Cook the broccoli
Remove the pan from the oven and add the broccoli and roast for 6 to 8 minutes longer.
Step 4. Start to make the sauce
While the vegetables are in the oven, cook the pasta al dente according to the package instructions. Add the oil and garlic to a pan; cook over medium heat for about 2 minutes.
Step 5. Make a paste
Lower the heat to medium-low heat and stir in the flour to form a paste.
Step 6. Add dairy-free milk
Gradually whisk in the oat milk stirring frequently. Once all of the milk has been added (the sauce should be smooth at this point), stir in the nutritional yeast and continue to stir until all is combined and the sauce thickens.
Step 7. Adjust and serve
Reduce the heat and adjust the consistency of the sauce if necessary by adding a teaspoon of water at a time. It should be velvety and slightly thick. Stir in the vegetables and pour it over the cooked pasta.
Ingredient Notes and Substitutions
The complete list of ingredients to make this creamy vegan mac and cheese recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Pasta - You can use any shape of your favorite pasta that you like. Our favorites are pasta shapes that have ridges and crevices to hold onto the sauce such as fusilli, shells, bow ties, and of course elbows.
Oat milk - Is thicker and creamier than most non-dairy milk which is typically made from nuts, and that's why we like it in this recipe. You can easily substitute it with soy milk or your favorite nut milk such as coconut milk or almond milk as long as you don't have a nut allergy.
You can also make your own cashew milk to make this recipe. Here is my recipe for cashew milk.
Nutritional Yeast - is what gives vegan mac and cheese its cheesy flavor. Nutritional yeast has many health benefits, it is a good source of protein and B vitamins. Nutritional yeast is easy to find in the health section of most supermarkets or your favorite health food store.
Tamari Sauce - is a gluten-free soy sauce that adds a little bit of umami flavor to the mac and cheese and can easily be substituted with soy sauce or coconut aminos.
Portobello Mushrooms - have a meaty texture, and they can be substituted with the same amount of white mushrooms, baby Bellas or shitake mushrooms.
Garlic - ⅛ teaspoon of garlic powder can be used in place of fresh garlic.
Smoked Paprika - Adds a subtle smoky flavor to the mushrooms, and can easily be left out if you don't care for a smoky flavor.
Reduce the heat and adjust the consistency of the sauce if necessary by adding a teaspoon of water at a time. It should be velvety and slightly thick.
How To Store & Reheat Leftovers
Store leftovers of this delicious comforting dish in the refrigerator in an airtight container for up to three days.
Reheat it in a saucepan on top of the stove over low heat, you may need to add a little bit of milk if it appears dry. You can also reheat the leftover mac and cheese in the microwave.
If you know there will be leftovers, reserve some of the sauce to over the mac and cheese when you are reheating the leftovers.
Make-Ahead Instructions
This recipe can be easily made ahead of time, here is how:
Roast the vegetables and prepare the sauce according to the recipe instructions. Store the vegetables and the sauce in the refrigerator in separate airtight containers for up to three days.
Just before serving, cook the pasta. While the pasta is cooking, reheat the sauce on top of the stove over low heat, and stir in the vegetables for 5 minutes before adding the pasta.
Easy Vegan Mac and Cheese Variations
Change up the Vegetables - You can use any combination of vegetables in this recipe. Instead of broccoli and mushrooms, try adding any combination of a handful of chopped baby spinach, ¼ cup green peas, ¼ cup of diced red bell peppers, ¼ cup diced tomatoes, or leave the vegetables out and make it plain vegan mac and cheese.
Mediterranean Mac and Cheese - Add a handful of chopped sun-dried tomatoes, a tablespoon or two of chopped kalamata olives, and a teaspoon of chopped fresh basil.
Make it Spicy - add a dash of cayenne pepper, chopped jalapenos, chili powder, dijon mustard or a few drops of hot sauce or your favorite salsa to taste.
Herbs and Spices - toss in some fresh or dried herbs (about ¼ teaspoon) such as oregano, basil, herbs de Provence, dijon or dried mustard to the sauce to taste.
What to serve with vegan mac and cheese
Vegan mac and cheese with broccoli and mushrooms is a meal in itself, but there is always room for more vegetables. Serve vegan mac and cheese with a simple side salad like this arugula salad, cucumbers in vinegar, or a plain bed of field greens tossed in olive oil and a spritz of fresh lemon juice.
💡Tips
- If you prefer your broccoli cooked well, you can add it to the baking sheet when you first place the mushrooms in the oven.
- If the sauce becomes too thick, thin it out by gradually adding oat milk one teaspoon at a time to the sauce until it reaches your desired consistency.
- Add a teaspoon or 2 of turmeric for a yellow cheesy look.
You Might Like These Vegan Recipes Too
- Hearty Vegan Mushroom Stroganoff
- Vegetarian Egg Roll in a Bowl
- Vegetarian Taco Lettuce Wraps
- Vegan Mushroom Pate
- Vegan BLT
- Crispy Air Fried Kale Chips
- Vegan Queso Dip
Do you like this recipe?
Please comment and give it a ⭐⭐⭐⭐⭐ rating below!
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Ingredients
- 4 ounces of whole-wheat uncooked pasta such as elbows fusilli or shells
- ¾ cup oat milk
- 1 ½ tablespoons olive oil - divided ½ tablespoon for brushing the mushrooms
- 1 clove garlic chopped
- 1 ½ tablespoons whole wheat flour
- ½ cup nutritional yeast
- 3 ounces broccoli florets about 1 cup
- 2 portobello mushroom caps sliced about 5 to 6 ounces
- ½ teaspoon smoked paprika
- 1 teaspoon tamari sauce
Instructions
- Pre-heat the oven to 415 degrees
- Prepare the vegetables: slice the mushroom caps into ¼ inch thick slices, and cut the broccoli into florets.
- Brush the vegetables with oil and arrange the mushrooms on a baking sheet; sprinkle them with the smoked paprika (set the broccoli aside). Place the mushrooms in the oven and roast them for 8 minutes.
- Remove the pan from the oven and add the broccoli and roast for 6 to 8 minutes more.
- While the vegetables are in the oven, cook the pasta to al dente according to the package instructions.
- Add the oil and garlic to a pan and cook over medium heat for about 2 minutes. Lower the heat and stir in the flour to form a roux (paste).
- Gradually whisk in the oat milk stirring frequently. Once all of the milk has been added (the sauce should be smooth at this point), stir in the nutritional yeast continue to stir until all is combined and the sauce thickens.
- Stir in the cooked pasta and roasted vegetables and serve.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Holly says
Yummy! I love the addition of portobello mushrooms!
Anne says
thank you!
Lauren says
I've always used coconut aminos, but would like to try tamari. What brand do you use?
Anne says
Hi Lauren, I use Eden tamari sauce, I like it better than coconut aminos.
susana says
I made this the other night, and it was so quick and easy, everyone loved it. I used almond milk because that is what we had.