Vegan Broccoli & Cheddar Noodle Casserole
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This Vegan Broccoli & Cheddar Noodle Casserole is the ultimate comfort food! The perfect family dinner or holiday side dish!
Now that fall is officially here, it has me craving comfort food. And this Vegan Broccoli & Cheddar Noodle Casserole is the ultimate comfort dish. It is cheesy, creamy, carb goodness. This is a fun, family night dinner or a great side dish for the holidays!
Here’s what you need
Ingredients
- oil
- yellow onion
- carrots
- garlic powder
- salt & pepper
- macaroni
- broccoli florets
- broth – I used vegan chicken broth
- non-dairy milk – I used oat
- dairy-free Boursin – or sub vegan cream cheese
- dairy-free cheddar – I used Daiya
Equipment
- stock pot
Steps
Step 1: Prep
This recipe comes together super quick, so you want to have everything on the counter and ready to go.
We’re going to start by cooking down the veggies. So, heat some oil in a large stock pot and add the onions, carrots & dry seasonings.
Cook them down for about 5 minutes, or until they are tender.
Step 2: Bring it Together
Once the veggies are tender, we are going to add in the dry pasta, broccoli florets, broth and milk. Bring the liquids to a gentle boil and get to mixing. It is important to stir frequently so the pasta cooks through.
Now that the pasta is tender, we are going to “cheese” it up. Remove the stock pot from the heat and add in the dairy-free Boursin & dairy-free cheddar. Stir until the cheese is melted and everything is combined.
Add the rest of the cheddar to the top and pop the whole thing in the oven – if your stock pot isn’t oven-friendly, just transfer everything to a baking dish.
Step 3: Serve
Bake until everything is hot & bubbly and the cheese on top is melted – turn the oven to broil for the last couple minutes for a crispier top!
Take the casserole out of the oven and dig in!
This cheesy casserole is super tasty when it is hot out of the oven, but the leftovers are just as good. My husband and I ate this over a couple of days and we couldn’t get enough!
Tips & Tricks
If you can’t find the dairy-free Boursin, I would use chive flavored vegan cream cheese.
You don’t have to bake this – you could also just add all of the cheddar while it is on the stove and eat this like mac & cheese.
Want to add some extra plant protein? Add in a can of chickpeas or sauté some vegan chicken with the veggies at the start of the recipe.
Need more recipe inspo? Check these out:
Vegan Broccoli & Cheddar Noodle Casserole
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 yellow onion diced
- 2 carrots peeled & sliced in rounds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper plus more to taste
- 1 pound macaroni dry
- 12 ounces broccoli florets
- 2 cups broth I used vegan chicken broth
- 2 cups non-dairy milk unsweetened, I used oat
- 7 ounces dairy-free Boursin or sub vegan cream cheese
- 7 ounces dairy-free cheddar shredded, I used Daiya
Equipment
Instructions
- Preheat the oven to 425 degrees.
- Heat the oil in a stock pot over medium heat. Add the onion, carrots & dry seasonings. Cook down for 5 minutes, stirring frequently.
- Add the macaroni, broccoli, broth & milk. Bring to a gentle boil and cook until the macaroni has absorbed most of the liquid and is tender – approx. 8-10 minutes. Be sure to stir frequently so the pasta cooks evenly.
- Turn off the heat and add the Boursin & 1/2 of the cheddar. Stir until everything is melted and combined. If your stock pot isn't oven-friendly, transfer everything to a baking dish. Top with the remaining cheddar and place in the oven for 20 minutes – turn the oven to broil for the last couple minutes for a crispier top.
- Remove from the oven, spoon onto plates and enjoy!
Video
Notes
- If you can’t find the dairy-free Boursin, I would use chive flavored vegan cream cheese.
- You don’t have to bake this – you could also just add all of the cheddar while it is on the stove and eat this like mac & cheese.
- Want to add some protein? Add in a can of chickpeas or sauté some vegan chicken with the veggies at the start of the recipe.
Very good! Made with Daiya Brand Gluten Free Macaroni. Used their “cheese” packet, along with vegan cream cheese. I made sure the pasta was only par tender before baking to help it from becoming gummy or too soft since it has a different consistency than regular pasta. I also added in vegan mayo and some steak seasoning. Everything else was according to vegan version of the recipe. Daughter loved it. Will definitely be making more often!
So glad you both loved it Leslie!
Amazing! Like a full flavor bomb. Bravo.
Amazing! This had so much more flavor than I was expecting. Definitely not a basic broccoli cheddar pasta dish. Another hit.
Thanks so much Karen!
What if I am using gluten free pasta?
I haven’t tried this with GF pasta. It might work, but I feel like GF pasta gets a little more gummy than traditional pasta. So you might be better off cooking the pasta separately and making the sauce and then adding it. I would just do less milk and maybe bouillon in place of broth.
This was delish and so easy to make! A go-to family favourite 🙂
Thanks so much Amanda!
I love a one pot meal and I loved this!!