This vegan white mac and cheese with broccoli uses a high‑protein white cheddar-style sauce that’s creamy, tangy, and satisfyingly cheesy. Ready in about 20 minutes, it’s a kid-friendly weeknight dinner that sneaks in extra plant protein.
If you enjoyed the dairy-free mac and cheese variations you’ve tried, this High-Protein Vegan Broccoli Mac and Cheese will be a welcome twist. The sauce combines silken tofu and cashews for a creamy white cheddar flavor, then it’s tossed with pasta and blanched broccoli for a simple, filling meal.
Why you’ll love this high-protein vegan mac and cheese
- Delicious white cheddar tang – A sharp, tangy profile without dairy thanks to nutritional yeast and lemon juice.
- Sneaky plant protein – Silken tofu plus cashews add protein and make the sauce luxuriously creamy.
- Kid-friendly – Picky eaters rarely notice the broccoli or extra protein when the pasta is this cheesy.
How to make vegan white mac and cheese
The complete recipe with exact measurements is included in the recipe card below.
Begin by soaking the cashews in hot water while you bring a pot of salted water to a boil. Cook the pasta according to package directions; add the broccoli florets during the final 1–2 minutes of cooking so they stay bright and tender. Drain pasta and broccoli together and set aside.
Drain the soaked cashews and add them to a high‑speed blender with 1/2 cup fresh water, one block of silken tofu, nutritional yeast, lemon juice, onion powder, garlic powder, and salt. Blend until the mixture is completely smooth and silky.
Return the drained pasta and broccoli to the pot, pour the white cheddar-style sauce over them, and stir until the pasta is evenly coated. If the pasta has cooled, warm the pot over low heat until everything is heated through. Serve immediately.
Frequently asked questions
Each serving contains approximately 23 grams of protein, though that will vary with exact ingredients. To boost protein further, use bean-based pasta or add frozen peas.
Yes. Add frozen florets to the boiling pasta water in the last minute of cooking.
Silken tofu blends smoothly and helps the sauce achieve a creamy texture. If you prefer not to use tofu, increase the cashews to 1 1/2 cups and the water to 3/4 cup for a similar consistency.
A nut-free version hasn’t been fully tested with this exact recipe. One option is to use a nut-free vegan cheese sauce base and blend in silken tofu for creaminess, adjusting seasonings to taste.
Yes. Make the sauce 1–2 days ahead and store it in an airtight container in the fridge. Warm gently before tossing with freshly cooked pasta and broccoli.
Leftovers keep up to 3 days refrigerated. Reheat with a splash of water or non-dairy milk to restore a silky sauce.
Sharp White Mac and Cheese with Broccoli (High Protein)
Ingredients
- 1 cup raw cashews
- 12 ounces small pasta of choice (brown rice elbow noodles suggested)
- 2 heads broccoli chopped into florets (about 6 cups)
- 1/2 cup water
- 1 block (10.8 oz) silken tofu
- 4 tablespoons nutritional yeast
- 3 tablespoons lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Soak the cashews: Bring about 3 cups of water to a boil and pour it over the cashews. Let them soak for at least 5 minutes while you cook the pasta and broccoli.
- Cook noodles and broccoli: Cook pasta 5–6 minutes, then add the broccoli and cook 1–2 minutes more. Drain and set aside.
- Blend the sauce: Drain the cashews and discard the soaking water. Add cashews, 1/2 cup fresh water, silken tofu, nutritional yeast, lemon juice, onion powder, garlic powder, and salt to a high‑speed blender. Blend until very smooth.
- Mix and serve: Return the drained pasta and broccoli to the pot and stir in the cheese sauce until evenly coated. Warm gently if needed and serve immediately.
Notes
- Gluten-free: Use gluten-free pasta if needed.
- If you prefer no tofu, increase cashews to 1 1/2 cups and use 3/4 cup water for the sauce.
- To add more protein and fiber, use bean-based pasta such as chickpea pasta.
- Store leftovers up to 3 days in the refrigerator. Reheat with a splash of water to loosen the sauce.
Nutrition
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