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  • Writer's pictureSophie Zuckerman

Vegan Mac and Cheese

Updated: Jun 14, 2021

Although we're not vegan, I do like to create vegan dishes from time to time, especially when I am using up what we already have in our fridge and pantry. It also happens that Hannah Fagadau's birthday was yesterday, and she is lactose intolerant, so this is another way I am able to celebrate her. Happy birthday!!

Usually, a vegan cheese sauce consists of cashews (soaked overnight but I have a confession, I never remember to soak them, and to be honest it doesn't matter, but I digress...). To be a little different I decided to use white beans and, wow! I was very impressed. I do love a cashew cheese sauce, so I'll be creating a taco recipe with vegan cream sauce soon for the blog!

Yields 4 servings


Pasta and veggies:

  • 1 box of Banza Rigatoni or pasta of your choice

  • 1 head of broccoli, cut into florets

  • 1 lemon, zested and juiced

  • 1 tablespoon of olive oil

  • Pinch of red pepper flakes

  • Kosher salt

  • Pepper


  • 2 cans of cannellini beans, rinsed

  • Juice of 1 lemon

  • 2 teaspoons of apple cider vinegar

  • 1/4 cup of pasta water

  • 4 garlic cloves

  • 1/2 cup of nutritional yeast (seems like a lot, but trust me)

  • 1 teaspoon of Dijon mustard

  • Kosher salt

  • Pepper


  • 1/2 cup of Panko breadcrumbs

  • 1 tablespoon of Italian seasoning

  • 1 tablespoon of olive oil


1. Preheat your oven to 400 degrees.

2. Cook the pasta in a large pot of boiling salted* water, stirring occasionally, until al

dente, about 7 minutes.

3. Meanwhile, put the broccoli into a skillet with 1/4 cup of water with a tight lid on

top, and allow it to steam for 4 minutes.

4. Once the broccoli is done, remove it from the heat and pour it into a clean bowl.

Mix with the lemon zest, lemon juice, red pepper flakes, olive oil, kosher salt, and


5. For the sauce, combine all of the ingredients in a blender and blend until

combined. Adjust seasoning according to your taste.

6. Stir the pasta, broccoli, and sauce together. Pour the filling into an oven-safe


7. To create the topping, pour the ingredients into a small bowl and stir to combine.

8. Sprinkle on top of your "mac and cheese" and place the dish in the oven for 15

minutes to toast the top. Enjoy!

*Hot tip: properly salted pasta water should taste like the sea

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