Veggie Loaded Baked Vegan Mac and Cheese

The best and the easiest recipe for vegan mac and cheese. Satisfy your comfort food cravings with this ultimate baked vegan mac and cheese loaded with fresh vegetables, beans and tofu.


Prep Time: 20 mins
Cook Time: 25 mins
Yields: 6


  • 1 pack pasta or macaroni
  • 1 small broccoli head, cut into florets
  • 1 carrot, grated
  • 200 g firm tofu, crumbled
  • 1 cup organic canned black beans
  • 2 cups baby spinach
  • salt and pepper, to taste
  • For The Vegan Cheese Sauce:
  • 1 cup raw cashews
  • 1/2 cup oat milk
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon mustard powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon lemon juice


  1. Soak cashews in a warm water for 15 minutes. Cook pasta according to the package directions, drain and set aside.
  2. Make the vegan cheese sauce. Drain cashews and place into the blender with oat milk. Pulse until smooth. Add in the rest of the ingredients and process until creamy adding more milk if needed.
  3. Preheat oven to 180°C and grease a large baking dish. In a large mixing bowl add pasta, broccoli, carrots, tofu, beans, spinach and half of the cheese sauce. Mix until combined and adjust seasonings to taste. Place the macaroni mixture into the prepared baking dish and pour the rest of the cheese sauce over. Bake for 15-20 minutes or until bubbly and golden brown. Serve warm and enjoy immediately.

Nutrition Facts

Per serving: 546 KCALS | 13.8G FAT | 2.6G SAT FAT | 84.1G CARBS | 6G SUGAR | 9.4G FIBRE | 22.3G PROTEIN


You can also add dairy-free grated cheese to this recipe if desired.

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