Vegan Broccoli & Cheddar Noodle Casserole
This Vegan Broccoli & Cheddar Noodle Casserole is the ultimate comfort food! The perfect family dinner or holiday side dish!
Equipment
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
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.
Nutrition
Calories: 434kcal | Carbohydrates: 60g | Protein: 12g | Fat: 16g