Vegan Mac & Cheese with Broccoli and Peas

This was a very tasty dinner we enjoyed last night. It uses one of my favorite vegan cheese recipes which is non-soy, non-nut, and gluten free.

Vegan Mac & Cheese with Broccoli and Peas

Serving Size: 4


  • 1/2 lb. pasta, such as spirals, bow-ties, macaroni
  • 1 large head broccoli, chopped
  • 1 cup frozen peas
  • 1 cup breadcrumbs-optional

for the vegan cheese sauce:

  1. 2 large carrots, washed peeled and grated
  2. 1/4 cup nutritional yeast flakes
  3. 1 tablespoon lemon juice
  4. 2 teaspoons onion powder
  5. 3 teaspoons mustard
  6. 1 tablespoon light miso
  7. dash cayenne (optional)
  8. 1 pinch nutmeg
  9. pinch sugar (optional)


to make the vegan cheddar cheese sauce:

  1. Wash, peel and grate the carrots and place in a small saucepan with water.
  2. Cook until they are soft and most of the water has evaporated.
  3. Puree the carrots.
  4. Add the rest of the ingredients mix well and return the stove to cook until thick and creamy.
  5. Season to taste with additional salt, cayenne or mustard.

to make the meal:

  1. Preheat oven to 450 F / 232 C.
  2. Bring large pot of salted water to a boil.
  3. When it is boiling, cook the pasta.
  4. Steam the broccoli until it is al dente.
  5. If using frozen peas, allow to thaw. If using fresh, shell the peas and steam until al dente.
  6. When the pasta is done, drain, pour the vegan cheddar sauce over and mix well.
  7. Add the peas and broccoli and mix.
  8. At this point, you can either serve the pasta as it is, or if you wish to bake it then spray an oven-proof baking dish with oil.
  9. Fill the dish with the pasta.
  10. Lightly dust the top with dried bread crumbs and bake in the oven for 10-15 minutes until the breadcrumbs are lightly browned.


This meal works well either baked, or served from the pot from the stove-top.

4 responses to “Vegan Mac & Cheese with Broccoli and Peas”

  1. Mike says:

    Great recipe! Our granddaughter can’t eat any nuts or dairy. We can use this recipe but would probably have to substitute in special “pasta” that is all veg. She should love the cheese sauce though! Thanks for sharing

  2. Marty says:

    Hi — Just coming out of the oven. Had a couple of comments. You don’t mention how much water to cook the carrots in and they’re already pretty much mush after grating, so I’m not sure what consistency you’re looking for. If I followed the recipe correctly, the ‘sauce’ was a bit mustardy, but I’m trying the whole thing out on my coworkers tomorrow, so we’ll see what happens. Also, can you tell me what the miso brings to the table? And what are your thoughts on SoyMilk if the cheese mixture isn’t enough to go around. thanx

  3. Mike says:


    I had the same experience with the carrots. I added unsweetened almond milk until it wasn’t so thick and that worked wonders.

  4. Melissa says:

    I’d say this is soy-free but you include miso in the ingredients…which is fermented soybeans. I’d make this but leave it out since I have a soy allergy.

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