Vegan Mac and Cheese With Broccoli

A blue bowl filled with mac n cheese topped with broccoli florets is placed on a wooden board next to a white and blue cloth. Another bowl of the same dish is partially visible in the background, with a fork and drinking glass nearby. MyFitnessPal Blog

This mac and cheese, a comfort food favorite, has added nutrients by blending butternut squash, almond milk, miso and nutritional yeast to make a rich, creamy sauce that still seems decadent. Whole grain pasta adds fiber and a nutty bite.

Active time: 20 minutes | Total time: 30 minutes

Vegan Mac and Cheese With Broccoli

Ingredients

8 oz. (170g) whole grain short pasta shapes
2 cups (180g) small broccoli florets
1 tbsp olive
1 yellow onion, diced
2 medium garlic cloves, minced
1 1/2 cups (227g) frozen butternut squash, defrosted
3/4 cup (183g) unsweetened plain almond milk
1/4 cup (12g) nutritional yeast
1 tbsp cornstarch
1 tbsp white or yellow miso
2 tsp lemon juice
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper

Directions

Bring a large pot of water to a boil. Add the pasta and cook according to the package directions, adding the broccoli during the last 2 minutes of cooking. Drain, reserving 1/2 cup of the cooking liquid.

Meanwhile, add the olive oil to a large sauté pan or skillet over medium heat. Add the onion and sauté until tender, about 4 minutes. Add the garlic and butternut squash and cook until the garlic is fragrant, about 1 minute.

Transfer the sautéed vegetables to a blender. Add the almond milk, nutritional yeast, cornstarch, miso, lemon juice, Dijon mustard, salt, and pepper. Blend until completely smooth, stopping once to scrape down the sides of the blender.

Pour the sauce back into the sauté pan and bring to a simmer over medium-low heat. Cook, stirring frequently, until thickened and bubbly, about 1 minute. Add the cooked pasta and broccoli, tossing to coat evenly. Stir in enough reserved pasta cooking water, if needed, to loosen the sauce. Serve immediately.

Serves: 4 | Serving Size: About 1 1/2 cups

Nutrition (per serving): Calories: 340; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 666mg; Carbohydrate: 61g; Dietary Fiber: 12g; Sugar: 6g; Protein: 13g

Nutrition Bonus: Vitamin D: 5%; Calcium: 17%; Iron: 21%; Potassium: 627mg; Vitamin A: 44%; Vitamin C: 109%

Originally published March 2020; Updated July 2026

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