Vegan Mac + “Cheese”


  • Macaroni Shells
  • Broccoli
  • Olive Oil
  • Salt
  • Pepper
  • Red Chili Powder
  • Crushed Red Pepper Flakes
  • Oregano
  • “Cheese” sauce (see below)

    For “Cheese” Sauce
  • White Beans
  • Red Onion
  • Bell Pepper
  • Chili Pepper (Jalapeno or Serrano pepper)
  • Broth or water
  • Dijon Mustard
  • Apple Cider Vinegar
  • Nutritional Yeast
  • Garlic Powder
  • Cumin Powder
  • Red Chili Powder
  • Salt
  • Pepper
  • Green Chilis
  • Fire Roasted Tomatoes
  • Salsa


  1. Boil salted water for pasta
  2. Heat 1 Tbsp olive oil in a stock pot, over medium-low heat
  3. Coarsely chop one bell pepper, one chili pepper, and 1/4 onion, and sauté them in the oil
  4. Season peppers and onion with 1 tsp garlic powder, 1 tsp cumin powder, and 1/4 tsp red chili powder
  5. Add 1 can white beans (15oz or 2 1/2 c) + 1 1/2 c broth (or water — if using water, double seasoning from step 4). Bring to a boil.
  6. Pasta water should be boiling by now, so add the pasta shells (~1 c dry pasta)
  7. Once vegetable broth mix comes to a boil, reduce to a simmer
  8. Add 1/3 c nutritional yeast, 3 Tbsp dijon mustard, and 3 Tbsp flour to the broth and whisk for about 2-3 minutes (mix will thicken with constant whisking). Add 1 tsp apple cider vinegar, 1/4 tsp pepper and pinch of salt and stir through. Pour mix into a blender and blend on high for 2 minutes
  9. Pour out the cheese sauce into a bowl. Add 1/4 c fire roasted tomatoes, 1/2 can green chilis (about 2 Tbsp), and 1/4 c salsa to the cheese sauce. Stir to mix through.
  10. Place 1 1/2 c chopped broccoli into a colander (I chop it small for bite sized portions to be scooped up with the pasta). Place the colander in the sink and rinse the broccoli with cool water.
  11. Once pasta is al dente, reserve 1/4 c of the pasta water and drain out the rest of the water — I pour the water over the broccoli in the colander (which is still sitting in the sink) in order to blanche the broccoli (it will become a vibrant green once blanched). It is fine if the pasta goes into the colander as well since it will be mixed in with the broccoli
  12. Use the hot pasta pot and spoon in 1 cup of the cheese sauce, 1/4 c broth or water and heat on low heat for about 3 minutes.
  13. Add broccoli and cooked pasta to the heated cheese sauce. Add 2 tsp olive oil, 1/4 tsp pepper, 1 tsp oregano, and a pinch of salt. Stir to mix. I wanted extra heat and added 2 tsp crushed red pepper and a pinch of red chili powder. Stir. Add 1-2 Tbsp plant-based milk to add creaminess (I used oat milk). You can continue also add more water if needed for a creamy consistency.


Durum wheat or whole wheat pasta shells are best for this to avoid sogginess. If using chickpea shells, then cook for only 2 minutes and then it will continue to cook through in the sauce, otherwise it will likely fall apart from overcooking. For best results, just use a wheat-based shell pasta or even a rice-based pasta.

Published by M

Physician. Yogi. Lover of all animals, especially my dog.

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