Vegan Broccoli Cheddar Mac & Cheese
Need a holiday side dish? This vegan broccoli cheddar mac & cheese is here to the rescue. So cozy and comforting. A bechamel style sauce is used here and we finish it off with a Ritz cracker topping.
Ingredients
- 1 broccoli crown roughly chopped with stem, about 7 ounces
- 1 tablespoon all purpose flour
- 1 tablespoon vegan butter
- 1 tablespoon nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups non-dairy milk unsweetened and unflavored
- ½ cup vegan cheddar shreds
- 7 ounce pasta of choice
- 6 Ritz crackers crushed
Instructions
- Roughly chop up 1 broccoli crownI like to chop up the stem too. Also, I like to chop everything up decently small but not so tiny.
- In a large oven-safe pan on a low heat combine 1 tablespoon all purpose flour and 1 tablespoon all purpose flour. It should come together and looks like it forms a dough. *Note: my pan was slightly too hot because I was filming while doing this.
- Then, slowly add in 1 ½ cups non-dairy milk in ½ cup increments. Whisk constantly to incorporate the flour/vegan butter. This will create a thick bechamel. You can have a few clumps but overall it should be smooth.
- In a large pot boil the broccoli and 7 ounce pasta of choice in salted water, until very al dente. Undercook pasta slightly.
- Add in the ½ cup vegan cheddar shreds, 1 tablespoon nutritional yeast, ½ teaspoon salt and ¼ teaspoon black pepperto the bechamel.
- Mix together to form a thick vegan cheese sauce.
- Save about ½ cup (120ml) of pasta water. Drain the pasta and broccoli, then pour it in.
- Mix all together and taste. Add any additional seasonings to your preference. I did some garlic powder, onion powder, and salt.
- Set oven to broil on high. Crush the 6 Ritz crackers. I like to do that in a plastic bag with a rolling pin. Then, pour over the macaroni and cheese. Make sure your pan is oven safe.
- I also add a bit of spray oil. Broil in the oven on high for about 5 minutes or until golden. Check on it every minute to make sure it doesn't burn and I like to keep the oven door slightly cracker.
Video
Notes
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Nutrition
Serving: 238gCalories: 333kcalCarbohydrates: 51.7gProtein: 10.7gFat: 9.8g
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