Plant-Based Mac-N-Cheese
A velvety, golden sauce clings to every ridge of wholemeal elbow macaroni, delivering deep, savoury comfort with a hint of tang — proper weeknight food that happens to be entirely plant-based. Broccoli and kale bring colour and a little welcome bite to the bowl. Good enough to serve straight from the pot, and genuinely high in fibre to boot.
Allergens:gluten, soya, mustard
Details
- Author: CuisineSavvy
- Cuisine: American
- Course: Main
- Servings: 4
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Diet: Vegan
Nutritional Values
This recipe is entirely plant-based and dairy-free, with no animal ingredients. Wholemeal or lentil pasta provides significantly more fibre and protein than refined white pasta, supporting digestive health and longer-lasting satiety. Cannellini beans add further plant protein and soluble fibre, while nutritional yeast contributes B vitamins, including B12 in most fortified varieties — an important nutrient for those eating a wholly plant-based diet. Broccoli and kale are among the most nutrient-dense brassica vegetables available; kale is prepared here using Dr Greger's chop-and-hold technique, resting the finely chopped leaves for approximately 40 minutes before heat is applied, which allows the myrosinase enzyme to convert glucosinolates into sulforaphane before cooking deactivates the enzyme. The sauce contains no saturated fat from dairy and uses only a small amount of olive oil. One serving provides a meaningful contribution towards the daily fibre recommendation. Suitable for vegans and those avoiding dairy and eggs. Contains gluten, soya, and mustard.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 440 kcal | -- |
| Total Fat | 8 g | 10% |
| Saturated Fat | 1 g | 5% |
| Monounsaturated Fat | 3 g | -- |
| Polyunsaturated Fat | 1.5 g | -- |
| Sodium | 360 mg | 16% |
| Total Carbohydrate | 80 g | 29% |
| Dietary Fiber | 15 g | 54% |
| Total Sugars | 3.5 g | -- |
| Protein | 22 g | 44% |
Ingredients
Instructions
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Plant-Based Mac-N-Cheese A velvety, golden sauce clings to every ridge of wholemeal elbow macaroni, delivering deep, savoury comfort with a hint of tang — proper weeknight food that happens to be entirely plant-based. Broccoli and kale bring colour and a little welcome bite to the bowl. Good enough to serve straight from the pot, and genuinely high in fibre to boot. Ingredients [ ] 300 g wholemeal or lentil elbow macaroni [ ] 1 x 400 g tin cannellini beans, drained and rinsed [ ] 240 ml unsweetened soy milk [ ] 4 tbsp nutritional yeast [ ] 1 tsp garlic powder [ ] 1 tsp onion powder [ ] 1 tsp Dijon mustard [ ] 1 tbsp olive oil [ ] Salt and freshly ground black pepper, to taste [ ] 150 g broccoli florets, cut into small pieces [ ] 80 g kale, finely chopped [ ] Pinch of smoked paprika, to serve (optional) Instructions [ ] 1. Finely chop the kale and spread it out on a chopping board or plate. Leave it to rest at room temperature for approximately 40 minutes before it meets any heat. This resting period gives the myrosinase enzyme time to produce sulforaphane, which is destroyed once heat is applied. Set a timer and move on to the next steps. [ ] 2. Bring a large pot of well-salted water to the boil. Add the wholemeal or lentil elbow macaroni and cook according to the packet instructions until al dente. [ ] 3. Add the broccoli florets to the boiling water for the final 3 minutes of cooking. [ ] 4. Reserve 120 ml of pasta cooking water, then drain the pasta and broccoli together. [ ] 5. While the pasta cooks, add the drained cannellini beans, unsweetened soy milk, nutritional yeast, garlic powder, onion powder, and Dijon mustard to a blender. Season generously with salt and black pepper. Blend on high until completely smooth and creamy. [ ] 6. Return the empty pasta pot to a medium-low heat and add the olive oil. Pour in the blended sauce and stir continuously for 2–3 minutes until it is warmed through and beginning to thicken. [ ] 7. Add a splash of the reserved pasta water to loosen the sauce to your preferred consistency. [ ] 8. Add the drained pasta and broccoli to the sauce and fold everything together until every piece of macaroni is well coated. Remove the pot from the heat. [ ] 9. Once the pot is off the heat, immediately stir in the rested kale. The residual warmth will gently wilt the leaves without destroying the sulforaphane already formed during the chop-and-hold rest. Taste and adjust the seasoning. [ ] 10. Divide between four warm bowls, finish with a pinch of smoked paprika if you like, and eat straight away. https://www.cuisinesavvy.com/recipe/plant-based-mac-n-cheese
External Recipes
- Simple Macaroni And Cheese (Health Score: 28)
HealthScore: 91
Built on cannellini beans, wholemeal or lentil pasta, broccoli, and kale, this mac and cheese delivers real fibre and legume protein without any dairy. The olive oil is modest, but seasoning generously can push the sodium up — taste before adding extra salt.