Broccoli Kale Mac n Cheeze

Broccoli Kale Mac n Cheeze

Mac n cheese was my all time favorite meal as a child and I ordered it every time we went out to dinner. Problem was, I was lactose intolerant and I got sick on the way home after EVERY time. I still give my mom grief for not putting that together! After that, whenever I wanted Mac n cheese or any dairy I had to take my Lactaid pills so I could keep eating it no matter if my body liked it or not. After going vegan I know there are plenty of plant based cheese alternatives that can replicate that cheese flavor and texture (Chao is amazing) but it’s still not really a health food. No one can deny that Mac n cheese is delicious, of course, but you can also agree it’s full of saturated animal fat and tons of calories. I wanted to make something that was plant based, no oil, no fat, no nuts, and not totally tasteless with that creamy texture that I still crave.

The trick is- you can’t expect this to taste like Kraft. It’s not cheese, it doesn’t have vegan cheese in it, but it does have the same creamy consistency and satiating density. You still get the pasta, delicious sauce, and I add veggies to pump up the protein and vitamins. Josh said it doesn’t taste like Mac n cheese, but it’s a great filling pasta dish with a nice flavor, which I agree. My nephew is allergic to tree nuts, so this would work for him because it’s one of few cheeze recipes without nuts, plus it cuts out the fat. It’s a delicious, filling, and satisfying meal that I would recommend trying out if you’re in the mood for a healthy pasta dish.

Broccoli and Kale Mac n Cheeze

3 medium gold potatoes, chopped

1.5 cups carrots, chopped

1 small yellow onion, large diced

1 garlic clove minced

1/4 c nutritional yeast

1/2 tsp yellow mustard powder

Dash of vegan Worcestershire sauce

1/2 tsp onion powder

1/4 tsp Turmeric powder

1/4 tsp paprika

Juice of one lemon

Salt and pepper to taste

1/2 cup water from veggies boiling

1 lb of pasta, I used whole wheat fusilli

2 heads of broccoli, chopped

3 handfuls of kale, chopped and destemmed

1. Boil potatoes, carrots, and onions for 20 minutes until soft.

2. In a skillet cook broccoli over medium heat for 5-10 minutes.

3. Boil pasta for 7-9 minutes and drain.

4. Add kale to broccoli and add a few tsps of water to steam until tender.

5. Add potato mixture to a high speed blender with all of the listed ingredients and blend until smooth.

6. Combine pasta and cheezy sauce with veggies and serve.

2 Comments Add yours

  1. I love that there are so many different ways to make a creamy pasta sauce when you see you don’t HAVE to use dairy! Thanks for adding another one for me to try!!


    1. I know the possibilities are endless! You’re welcome!


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