Supergreen Vegan Mac n Cheese Bake

Supergreen Vegan Mac n Cheese Bake

Written by Liz

I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

September 6, 2021



Supergreen Vegan Mac n Cheese Bake

The CREAMIEST, most satisfying vegan mac n cheese! Spinach and broccoli add colour and nutrients to this classic American comfort food.
Course Main Course
Cuisine American, Vegan
Keyword easy vegan, mac n cheese, macaroni, simple vegan, vegan dinner, vegan macaroni, vegan main course, vegan pasta
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Cost $18


  • Dutch oven


  • 1 leek
  • 2 cup raw cashews soaked in boiling water for 15 mins and drained
  • 10 garlic cloves chopped
  • 1 tbsp apple cider vinegar
  • 1/4 cup nutritional yeast
  • 2.5 cup soy milk
  • 2 tbsp miso paste
  • 1/2 tsp salt
  • 1 cup vegetable stock
  • 1/4 cup vegan margarine
  • 1/4 cup plain flour
  • 1 tsp onion powder or granulated onion
  • 1 tsp smoked paprika
  • 1/2 tsp pepper
  • 150 g fresh spinach
  • 1 head of broccoli medium
  • 450 g dry macaroni cooked to packet instructions


  • 1 cup panko bread crumbs
  • 80 g vegan cheese grated
  • 3 tbsp hemp seeds
  • 1/4 cup olive oil
  • 1/4 cup nutritional yeast
  • 1 tsp salt


  • Preheat oven to 180C.
  • Cut the broccoli into small florets and dice the broccoli stem. Trim, wash and slice the leek.
  • Melt margarine in dutch oven over medium heat. Add leek and stir for 2 minutes until fragrant. Add broccoli stalks and garlic and continue to cook for a further 2 minutes.
  • Add cashews and spinach. Continue to stir until spinach has wilted. Add onion powder, flour, paprika, nutritional yeast, salt, pepper and stir until well coated.
  • Gradually add vegetable stock and soy milk, stirring constantly. Add miso paste and apple cider vinegar. Simmer for 5-10 minutes until mixture has thickened.
  • Meanwhile, in a seperate pot, boil the broccoli florets until just cooked - they should still have a bit of crunch.
  • When the sauce has thickened, remove from the heat and transfer to a high speed blender. Blitz until smooth.
  • Return the sauce to the dutch oven, add drained pasta and broccoli florets. Mix well and smooth the mixture down with a spoon.
  • Combine topping ingredients in a medium mixing bowl and mix well.
  • Add the topping to the mac n cheese, then bake for 30 minutes until golden. Serve immediately.

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