Vegan Brenda’s Mac and Cheese with Broccoli Recipe


1 medium yam or sweet potato peeled and cubed (whichever is available)

3 large potatoes peeled and cubed (the less starchy the better)

4 to 5 cauliflower florets

½ cup vegan mayonnaise

2 tbsp. yellow mustard

2/3-cup nutritional yeast

1-cup vegetable broth

½ cup almond cashew milk

16 oz. elbow noodles

2 cups chopped broccoli florets



Old Bay seasoning




Measuring cups

Measuring spoons

Cutting board



Baking pan


Boil a large pot of salted water. Peel and cube the sweet potato and add to the boiling water. While the sweet potato is boiling, peel and cube the potatoes and add to the pot as well. Boil until all potatoes are fork tender. Timing will depend on the size of cubes. Add the cauliflower to the pot for the last 10 minutes then drain all in a colander.


You may then use the same pot to boil the elbow noodles. Cook until just al dente, as the noodles will finish cooking in the oven. If you’d like, with the noodles you can boil with vegetable broth to add flavor to the noodles, just be sure to taste at the end before adding salt as the vegetable broth will also add salt to the dish. If you are gluten sensitive, feel free to substitute with gluten free noodles just know the noodles may not reheat as well. During the last 3 minutes of cooking the noodles add the broccoli florets to the pot. Drain all in a colander.


Once the vegetables are drained add them to the blender along with the vegan mayonnaise, mustard, nutritional yeast, vegetable broth, almond cashew milk, salt and pepper. Puree the mixture until consistency is smooth and creamy. If needed add more almond cashew milk to make the mixture creamy.


Add the drained noodles and broccoli to your baking dish. Pour the creamy vegetable mixture over the noodles stirring occasionally to mix well. Season to taste with salt and pepper. Insert in preheated 350° oven for 15-20 minutes until pasta is set and heated through. Serve and season with Old Bay! YUM!


Note – for this recipe I used almond cashew milk as it gives it a more creamy texture, however for those who have a nut allergy I’ve frequently used pea milk (yes, I said pea milk!!) and it works well. I find pea milk to be a good alternative especially for people who are also concerned about soy in their diet.


Author: veganbrenda

An inspired vegan sharing my learning and recipes with those interested!

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