Once broccoli is finished cooking, remove from oven. Drain cooked pasta and return to pot.
Pour cheese sauce on top of cooked pasta and toss to coat. You can add the cooked broccoli right in the macaroni, or serve on the side.
This macaroni and cheese is 100% vegan, meaning it is dairy-free and egg-free. It is also naturally soy-free and nut-free.
Make it gluten-free by swapping the pasta for a gluten-free macaroni of your choice.
Don’t like coconut? Just switch it out for your favorite plant-based milk, such as almond, cashew, or soy.
I love using vegan cheese shreds, but if you don’t want to use store-bought vegan cheese, simply omit it and double the nutritional yeast (that’s ½ cup total). You can also sprinkle in onion powder, garlic powder, turmeric, and smoked paprika for added flavor. Add don’t forget the salt!
For oil-free, steam the broccoli instead and omit the vegan cheese in the sauce (follow instructions in the bullet note above).
Baked broccoli gives this mac a healthy kick, but feel free to leave it out if you want to keep your mac and cheese classic.