Vegan Broccoli Mac & Cheese

Anyone else obsessed with broccoli as much as I am? I eat it for breakfast with my eggs, put it in salads, roast it with other veggies for dinner, but I especially love roasting it and throwing it in with dairy free mac & cheese. It’s full of protein, tons of vitamins, fibre, and potassium.

I also love cozy meals. I’m a big carb fanatic and am finally not scared of them anymore. 😉

This recipe below was beyond super easy. I use Daiya cheese because it’s the easiest to find in St. John’s. If you’d rather make a cashew cheese sauce, you can totally do that too!


Ingredients (serves LOTS! I froze a whole bunch for quick meals):

  • 0.5 package of macaroni noodles (I used brown rice noodles)
  • 0.5 package Daiya vegan cheddar cheese shreds (about 2 cups)
  • 2 large broccoli heads
  • Frank’s Hot Sauce to taste
  • Salt to taste
  • Pepper to taste

See? Easy!

  1. Cook macaroni according to package. Macaroni doesn’t take too long to cook which is great so a quick meal if you’re in a rush. Drain the macaroni and put back in the pot.
  2. While macaroni is cooking, sauté the broccoli florets (cut up) with 1 tbsp avocado or canola oil (olive oil is not good for cooking with as it doesn’t have a high smoke point). Cook until they start to char and remove from heat.
  3. Slowly add Daiya cheese into macaroni noodles and stir until completely melted and blended.
  4. Add broccoli to pot and stir together.
  5. Season with Frank’s, salt, and pepper.

If you like to bake your mac & cheese… Simply follow these steps and put into an oven safe pan. Top with breadcrumbs and broil for a few minutes until it’s nice and crispy on top.

This recipe took me about 20 minutes total to prep and make. It was awesome. AND I had food for the entire week and totally binged on mac and cheese all week – it was like being in heaven.

Who says us “vegans”/”dairy-free” eaters can’t have some cheesy goodness every now and then?!



KS ❤


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