Vegan Mac and Cheese Casserole Recipe

Grab your fork and dive into this creamy Vegan Mac and Cheese Casserole. It’s easy to make this recipe from scratch, with loads of cheesy sauce, veggie crumbles, and even broccoli florets. Just say no to dairy with this delicious vegan macaroni and cheese, and say hello to your new favorite go-to comfort food recipe!

Serve this tasty casserole with some vegan garlic bread or a vegan caesar salad on the side.

A hand reaches in and scoops out some vegan mac and cheese casserole from the dish.

Why This Recipe is a Winner

  • Using vegan butter gives this mac and cheese a smooth, buttery flavor
  • Adding nutritional yeast flakes makes a cheesy taste in every bite
  • A dash of turmeric adds color, giving this recipe a distinct look along with the delicious and comfort-food flavor!

Calcium and Bone Health

I read that Christiane Northrup, MD published a book, Women’s Bodies, Women’s Wisdom. She writes about various health issues for women, including fending off osteoporosis.

She quotes a Harvard study on diet and hip fractures that concluded “Neither milk nor a high-calcium diet appears to reduce (fracture) risk” and another Harvard study that also found “no association between total calcium intake and hip fracture risk.”

Then she points to both Asia and Africa where dairy consumption is low and the hip fracture rate even lower. If calcium isn’t the answer to bone strength then what’s a person to do?

Dr. Northrup suggests that calcium is important, but only one part of the building blocks of strong bones. The good news is those other parts are now becoming more apparent. She states that “The key to preventing osteoporosis…is eating a low-acid diet.”

What makes your diet more acidic? Animal products.

What makes your diet the more preferred alkaline? Fruits and veggies.

For those of you groaning about this news, you’ll be relieved to know that Dr. Northrup is not recommending a rigid diet in response. She says you can achieve a more alkaline balance in your diet by eating  “at least five servings of fruits and vegetables for every one serving of red meat, chicken or fish.” She also suggests eating “vegan—no meat or dairy—one day a week.”

Of course, we eat vegan every day and love it! If you’re new to a vegan diet, try one day a week to start out with and then expand to include more days and meals. The more you eat vegan, the better you’ll feel!

Vegan Mac and Cheese Casserole

This recipe creates a delicious, creamy baked vegan mac and cheese casserole. Of course, there are lots of ways you can make vegan mac and cheese. I’ve made at one-pot mac and cheese that’s easy and delicious! I’ve even made a stove top mac and cheese which is so savory and creamy! Makes my mouth water just thinking about it!

But I return to this baked vegan mac and cheese casserole recipe time after time.

It’s one of my original vegan recipes, and we’ve made it a lot over the years. We love the combination of veggie crumbles with steamed broccoli florets. It’s all baked in together and it creates a savory dish that makes you want to come back to again and again.

For a change of pace you can add some of this best vegetarian pepperoni to the mix as well!

Vegan Mac and Cheese with broccoli and veggie crumbles in a casserole dish.

Mac and Cheese Sauce

The most important part of a vegan mac and cheese recipe is the vegan cheese sauce. Here are some ingredients you’ll need for my sauce recipe:

  • vegan butter
  • flour
  • nutritional yeast flakes
  • liquid amino (such as Bragg or Coconut Aminos)
  • onions
  • garlic powder

Once the sauce is created, you’ll pour it over cooked macaroni noodles. I highly recommend using whole wheat macaroni. It’s much healthier and will add a little fiber to your diet. Besides, whole wheat pasta is much better than it used to be.

If you’d like a variation on the sauce, you could try my velvety Vegan Cheese Sauce.

After you’ve poured the sauce over the cooked macaroni, sprinkle a little paprika over the top and then bake, to seal all the flavors together.

Vegan Macaroni and Cheese with steamed broccoli and veggie crumbles in a casserole dish.

We really love this recipe for Vegan Mac and Cheese. And you know what? We hope you do too! If you decide to make it, please snap a photo and share it with me using #namelymarly on Instagram We love seeing your photos!

A hand reaches in and scoops out some vegan mac and cheese casserole from the dish.

Vegan Mac and Cheese Casserole

Warm and creamy, this vegan Mac and Cheese Casserole will satisfy your comfort food cravings with healthy, savory deliciousness!
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Vegan Mac and Cheese Casserole
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 224kcal
Author: Marly

Ingredients

  • 3.5 cups dry macaroni
  • ½ cup vegan butter
  • 1 small onion chopped
  • ½ cup all-purpose flour (whole wheat)
  • 3 cups boiling water
  • 2 tablespoons Bragg liquid amino or soy sauce
  • ½ teaspoon salt
  • 1 ½ teaspoons garlic powder
  • teaspoon turmeric
  • ¾ cup nutritional yeast flakes
  • paprika
  • 1.5 cups meat crumbles
  • 2 cups steamed broccoli

Instructions

  • Heat your oven to 350F.
  • In a large pot, add 5 quarts of water and bring to a boil. Add macaroni and cook for 6 – 8 minutes, stirring occasionally. Drain well. Pour the cooked macaroni into a 9 X 13 baking pan.
  • Steam 2 cups of broccoli florets for 5 – 7 minutes. Set aside to cool.
  • In a saucepan, melt vegan butter over low heat. Add chopped onions and saute until translucent. Stir in flour and continue to beat over a medium heat until mixture is smooth and bubbly.
  • Stir in hot water, aminos (or soy sauce), salt, garlic powder, and turmeric, stirring well.
  • Cook the sauce until it thickens and bubbles. Stir in the nutritional yeast flakes.
  • Pour a generous amount of sauce on top of the macaroni and stir. Add veggie meat crumbles and broccoli. Stir all ingredients so they’re equally distributed throughout the pan.
  • Top with a little more of the cheese sauce (we usually have a little bit of leftover cheese sauce which we use for baked potatoes or as a topping for veggies dishes like broccoli). Then sprinkle the top with paprika, and bake for 15 minutes. 
Nutrition Facts
Vegan Mac and Cheese Casserole
Amount Per Serving
Calories 224 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Sodium 372mg16%
Potassium 214mg6%
Carbohydrates 31g10%
Fiber 3g12%
Sugar 2g2%
Protein 9g18%
Vitamin A 454IU9%
Vitamin C 14mg17%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

I recently updated this post to remove the vegetable oil. The vegan butter is fine on its own. I also reduced the nutritional yeast flakes from 1 cup to 3/4 cup with no change in flavor.

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18 Responses to Vegan Mac and Cheese Casserole Recipe

  1. That casserole looks amazing! Thanks for this informative and important post. My mom has osteoporosis, and so I’m a high-risk individual. I try to include a lot of fresh veggies and fruit into my diet as well as participate in weight-bearing exercise. I know that I can’t stop genetics, but I’m doing my best to stay healthy and strong! I hope you have a beautiful day!

  2. Hey Marly, at this point in my life and with the knowledge and discipline I’ve developed thus far (which isn’t much-smile), I’m vegan about 4 days a week. And on other days I’m vegetarian or pescatarian. Hence, I agree that eating vegan one day a week is great. In fact, what a bunch wusses. I mean, can’t they go two or something. Ooh, I’m being obnoxious now. It’s not like I’ve taken the full leap!

    • I’ve seen people who can’t even make it a full day so I think committing to one day a week is a great start. Good for you for doing vegan 4 days a week. I think anything we can do is better for our health and for the environment.

  3. That actually looks better than my regular mac n cheese! Vegetarian or even vegan is not a problem for me – I don’t eat much meat at all, though I’m surrounded by meat lovers. But, it’s really nice to know that they way I like to eat anyway, is actually doing me some good 🙂

    • Yes, it’s doing you lots of good! I live in the middle of the beef belt here in the US so I know what it’s like to be surrounded by meat lovers. KC used to be known as Cowtown – we have some famous BBQ restaurants and steak joints. But even here we’ve got vegan restaurants now and several vegetarian. I guess it’s all about staying true to yourself. We veggie-loving folks have to support each other!

  4. Hey Marly I completely agree with Dr. Northrup, when I was talking to you about my health issues I didn’t mention that at 37 I was diagnosed with severe osteoporosis, had my bones been in better shape I probably wouldn’t have fractured my back. It is a silent disease and definitely an important subject to speak on. I was put on a bone building drug for 5 years with very little improvement. I started changing my diet adding more vegetables and fruit and when I went for my first check up with my endocrinologist after the diet change, she was amazed and surprised that my levels increased so drastically, she’d never seen such an increase before. I had been hesitant to tell her that I’d stopped taken the calcium supplement and was trying to do it naturally. I was relieved that decision I made helped to improve the T-scores. She told me to keep up what I was doing. Your post is a great shout out and hopefully will educate more woman on the importance of healthy bones and prevent woman from dealing with the issues that I face each and every day.

    • Wow – that’s an amazing story, Grace! It’s one thing to read about the science, but it’s quite another to see someone who has experience this first-hand. OK. That confirms it. I’ve been debating whether or not I should risk running a post on my favorite morning shake. My family won’t even look at me when I drink it, but it really is tasty and is sooo healthy. I’ll post that later this week. I have to make it and take a pic or two first. We’re like veggie virtuosos!

  5. This is definitely important for all of us women! It’s good news that there are things we can do beyond consuming calcium to keep our bones strong. I do love vegan meals so I’m excited to try this mac and cheese! I just need to find some nutritional yeast.

    • I buy nutritional yeast at the health food store. I don’t know why they don’t sell it in most grocery stores. I love that stuff. I even sprinkle it on my food like cheese. It’s got a nice flavor to it…and it’s nutritional. At least that’s what the name says!

  6. Thanks for such an informative post and a delicious recipe for mac & cheese as well! I’m lucky that I’m not a big lover of red meat but for many reasons I think it’s better to eat less of it. I’ll take vegan mac & cheese with a green salad on the side any day!

    • This recipe is definitely the best homemade mac and cheese I’ve ever had (vegan or not). And another great thing is that we’ll make this on Sunday and it will last throughout the week. That’s the best!

  7. I want to also throw it out there, that working out WITH weights is very good for the bones. Weight bearing loads strengthen them quite well. I eat plenty of vegetarian, although I’ve made no effort to eat vegan unless it’s by accident. Too many ‘sub’ ingredients required.

    • Very good point. I’ve read that too – that working out with weights and weight bearing exercise (like walking) is very important for strong bones.

  8. Marly, as I’ve mentioned to you before…I’m a huge fan of Dr. Northrup…it all started with wanting to know why I had a huge fibroid inside of me. My research led me to discovering this incredibly intelligent and soulful human being. I wish all doctors were like her.
    About going vegan…it’s a little tough…however, I have no qualms what so ever to be vegetarian 4 plus days a week. I do eat meat…however my consumption of it has been dwindling over the years.
    Thanks for putting this info out there. More people should be aware of it.
    I’ll have to give that yummy recipe a try very soon;o)
    Ciao for now and flavourful wishes,
    Claudia

  9. I had read something similar that calcium really doesn’t reduce the risk of a fracture, which is so interesting since that’s what we’ve been told for so long. This recipe looks delicious. I’ve yet to use nutritional yeast, but would love to try this.

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