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!
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!
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
- nutritional yeast flakes
- liquid amino (such as Bragg or Coconut Aminos)
- 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.
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!
Vegan Mac and Cheese Casserole
- 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
- ⅛ teaspoon turmeric
- ¾ cup nutritional yeast flakes
- 1.5 cups meat crumbles
- 2 cups steamed broccoli
- 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.
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.