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.