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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 packages - Violife Just Like Cheddar Shreds
  • 1 packages - Violife Just Like Parmesan, grated
  • 1 packages - macaroni pasta
  • 1 - large broccoli crown, chopped
  • 2 1/2 cups - almond milk
  • 1/4 cups - flour
  • 3 tablespoons - dry breadcrumbs
  • 3/4 teaspoons - paprika
  • 1/4 teaspoons - garlic powder
  • 2 teaspoons - extra-virgin olive oil
  • 1 teaspoons - salt
  • 1/4 teaspoons - white pepper
  • - fresh thyme
  • Directions:

    Cook the macaroni pasta in boiling water for 3 minutes less than package directions. Add the broccoli to the pasta and continue cooking for 2 minutes longer until the pasta is slightly undercooked; drain and return pasta and broccoli to pot.

    To make the sauce, heat 2 cups of the almond milk in a medium saucepan, stirring often until steaming hot. Whisk together the remaining ½ cup almond milk, flour, and 3/4 tsp salt until smooth. Whisk this flour mixture into the heated milk and bring to a simmer, continuing to whisk until thickened. Remove from the heat and stir in the cheddar and half of the parmesan.

    Pour sauce into the cooked pasta and stir until coated. Preheat oven to 325°F.

    Transfer the pasta mixture into a greased baking dish. In a small bowl stir together breadcrumbs, paprika, ¼ tsp salt, garlic powder, fresh thyme and the rest of the grated parmesan. Drizzle in olive oil and stir until completely combined.

    Sprinkle crumbs over pasta and place baking dish in the oven. Bake for 15 minutes until the pasta is bubbling and the topping is golden.

    Brief Description

    Vegan mac and cheese with broccoli.

    Main Ingredient:

    macaroni pasta

    Category:  Pasta

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 15 min




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    Posted On:

    November 30, 2020

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