This Vegan White Mac and Cheese with Broccoli is made with a high-protein white cheddar “cheese” sauce that’s creamy, sharp, and oh-so cheesy! Make it for a 20-minute, kid-friendly dinner on busy weeknights.
Want more vegan mac and cheese recipes? Try my Vegan Baked Mac and Cheese, my Vegan Pumpkin Mac and Cheese, and my Vegan Jalapeño Popper Mac and Cheese.
If you’ve made my Dairy Free Mac and Cheese and thought, “How could I add more protein to this?” then you’re going to love this High-Protein Vegan Broccoli Mac and Cheese.
I made a simply seasoned silken tofu and cashew white cheddar “cheese” sauce, then tossed it with cooked brown rice pasta and blanched broccoli florets. It’s an easy vegan mac and cheese recipe with all the cheesy flavors you love, plus some sneaky plant protein to keep you full!
Why you’ll love this high-protein vegan mac and cheese
- Sharp white cheddar tang – This recipe is just as easy to make as my Best Ever Vegan Mac and Cheese, but comes with a sharp white cheddar twist!
- Sneaky plant protein – A vegan cheese sauce made from silken tofu and cashews adds lots of sneaky protein to this pasta dinner.
- Kids love it – The picky eaters at the table won’t even notice the protein or broccoli in this vegan white cheddar mac and cheese. They’ll be too busy eating up the cheesy pasta deliciousness!
How to make vegan white mac and cheese
Find the complete recipe with measurements in the recipe card below.
Soak the cashews in hot water, then cook the pasta in a pot of boiling water. Add the broccoli florets to the pot during the last 1 to 2 minutes of cooking, then drain and set aside.
Add the soaked and drained cashews to a blender along with the fresh water, silken tofu, nutritional yeast, lemon juice, onion powder, garlic powder, and salt.
Blend until smooth.
Return the cooked pasta and broccoli to the now-empty pot, pour the vegan white cheddar cheese sauce over top, and stir to coat. Serve and enjoy!
Frequently asked questions
There are approximately 23 grams of protein in each serving, but this will vary depending on the ingredients you use. Want to boost the protein? Try adding frozen peas or using bean-based pasta.
Absolutely! Just toss the frozen florets into the pasta cooking water during the last minute of cooking.
Silken tofu blends seamlessly into the cheese sauce, so I wouldn’t recommend replacing it with a firmer tofu. If you don’t want to use tofu at all, increase the cashews to 1 1/2 cups and the water to 3/4 cup.
I haven’t tested a nut-free variation and can’t say if it will work or not. You could try making my Nut-Free Vegan Cheese Sauce (omit the smoked paprika and cornstarch) instead and blend in the block of silken tofu.
You can get a head start on this recipe by making the white cheese sauce 1 to 2 days in advance. Just store it in an airtight container in the fridge, then gently warm it over low heat on the stove before tossing it with the freshly cooked pasta and broccoli.
The leftover mac and cheese will keep for up to 3 days in the fridge. Reheat the leftovers with a splash of water or non-dairy milk to make the sauce silky again.
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Soak the cashews: Bring about 3 cups of water to a boil (I use my tea kettle.) Pour the hot water over the cashews and let them soak for at least 5 minutes. Let the cashews soak while you cook the pasta and broccoli.
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Cook your noodles and broccoli: Cook the pasta in a pot of boiling water for about 5-6 minutes, then add the broccoli and cook 1-2 minutes more. Drain everything together and set aside.
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Blend cheese sauce: Drain the cashews and discard the soaking water. Add to a high-powdered blender along with the 1/2 cup fresh water, silken tofu, nutritional yeast, lemon juice, onion powder, garlic powder and salt. Blend until very smooth.
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Mix and serve: In the same pot the noodles cooked in, return the drained noodles and broccoli. Mix in the cheese sauce. Stir to coat the pasta. If the pasta/broccoli have cooled, warm the mixture over low-medium heat until warm throughout. Serve immediately and enjoy!
- Gluten-free: Use gluten free pasta if needed.
- If you don’t want to use tofu, increase the cashews to 1 1/2 cups and use 3/4 cup water instead of 1/2 cup.
- To increase protein and fiber, use bean-based pasta such as chickpea pasta.
- Store any leftovers in the refrigerator for up to 3 days and use a little water as needed to thin the sauce when rewarming the pasta.
Serving: 1of 4 servings | Calories: 602kcal | Carbohydrates: 92g | Protein: 23g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 650mg | Potassium: 936mg | Fiber: 13g | Sugar: 7g | Vitamin A: 823IU | Vitamin C: 122mg | Calcium: 101mg | Iron: 4mg
