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Baked Broccoli Mac and Cheese Recipe

A cozy vegan baked mac and cheese combining tender broccoli and a creamy dairy-free sauce for comforting, balanced flavor.

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Elbow macaroni or shell pasta: 300 g
  • Broccoli florets: 2½ cups 220 g
  • Silken tofu: 1 cup 200 g
  • Unsweetened plant milk: ¾ cup 180 ml
  • Nutritional yeast: 4 tablespoons
  • Cashews soaked: ¼ cup
  • Olive oil: 1 tablespoon
  • Garlic powder: 1 teaspoon
  • Onion powder: ½ teaspoon
  • Mustard powder: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Lemon juice: 1 tablespoon
  • Breadcrumbs vegan: ¼ cup

Method
 

  1. Cook pasta in salted water until al dente, adding broccoli during the final two minutes.
  2. Drain pasta and broccoli, then set aside.
  3. Blend tofu, plant milk, cashews, nutritional yeast, lemon juice, oil, and spices until smooth.
  4. Pour sauce into a saucepan and warm gently for three minutes.
  5. Combine pasta, broccoli, and sauce evenly.
  6. Transfer mixture to a greased baking dish.
  7. Sprinkle breadcrumbs evenly on top.
  8. Bake at 190°C for 25 minutes until golden and bubbly.
  9. Rest five minutes before serving.

Notes

Nutritional Values (Per Serving)

  • Calories: 420 kcal
  • Total Fat: 11 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 52 g
  • Fiber: 8 g
  • Protein: 22 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin C: 85%
  • Calcium: 30%
  • Iron: 22%
  • Vitamin K: 70%
  • Phosphorus: 26%

Additional Notes / Tips

  • Add chili flakes for rebellious energy.
  • Use whole wheat pasta for extra fiber confidence.
  • Tastes even better the next day, like good decisions settling in.