Winter Table: Vegan Mac ‘N’ Cheese From Chef Chloe Coscarelli

My boyfriend and I are embarking on a ‘vegan challenge’ this March. While I’ve been vegetarian and vegan for periods of time in the past, this will be his first time cutting out meat, dairy or any other animal product. Though the month of veganism was his idea, he remains a bit worried that his food choices will be too limited. I’m glad we can still make macaroni and cheese, with this super easy, broccoli-laced vegan mac ‘n’ cheese recipe from Chef Chloe Coscarelli.

Vegan Mac ‘N’Cheese

Serves 4 to 6

1 pound elbow macaroni or piccolini
3 cups broccoli florets
¼ cup vegan margarine
1/3 cup all-purpose flour (or gluten-free all-purpose flour)
3 cups soy, almond, or rice milk
½ cup nutritional yeast
2 tablespoons tomato paste
2 teaspoons sea salt
1 teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon agave


Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions.

Add broccoli for the last 5 minutes of boiling and let cook until broccoli is fork tender. Drain and return to pot.

Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3-5 minutes.

Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens.

Adjust seasoning to taste and stir in lemon juice and agave. Toss the noodles and broccoli with the sauce and serve immediately.

Chef Chloe Coscarelli is a vegan chef specializing in creative, easy-to-make vegan recipes. Visit her website, follow her on twitter or check out , out March 6.

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    • George

      Looks delicious. Good recipe. I love me some v-mac too and often blend up a handful of raw cashews and vegan stock as the base for my sauce. Plus these: Onion Powder, Garlic Powder, Paprika, White Pepper, Salt and a dash of each: Turmeric, Cayenne, Dry Mustard.Cashews make a good Alfredo sauce base also.

    • Andrea

      In the interest of helping people eat vegan, let me say this recipe stinks. It is SO last millenium. We all know now that the best mac’n'cheez recipes have at least some raw cashews or other nuts. I was a MnC queen before being vegan and this recipe is like the early disappointing ones I tried. If you want MnC that actually tastes like a rich, dairy one, you have to use VegNews’ “Best Mac and Cheese Ever” from their blog. You will not believe it.
      I won’t even try to figure out why they used a weird orange pasta photo in this post. It couldn’t possibly be what the recipe looks like.

      • Nina

        Comment a perfect example of the wars and negativity esp from WEST coast vegan cartel. You will never find so much jr high nit picking and cliques between bloggers, mags and cookbook a mafia.
        Guess what? That kind negativity is so 80′s baby. I have enjoyed nut based and flour/beverage based sauces just like the one here. But when it comes ‘to each his own’..that just doesn’t fly I guess.

    • Jennifer

      I followed the recipe exactly. It is not a “mac and cheese” substitute if you ask me or my family. We have been gluten free and dairy free for 7 years so when we saw this recipe we were excited. Our youngest has never had animal cheese but the rest of us have and our family has enjoyed the mac and cheese from annies. We were excited to try this because it looked similar in color and texture however when we made it, it was more brown than yellow. and tasted oddly maybe like chicken and no we did not put anything chicken in it. we used canned coconut milk as our dairy option. In the end the recipe wasn’t bad we enjoyed it we were just sad that the quest for great mac and cheese did not end here

      • Lola

        I didn’t like it either. Doesn’t taste at all like Mac and cheese.