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Nut-Free Vegan Mac and Cheese with Broccoli and Sunflower Seed Butter Recipe

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★★★★★

5 from 55 reviews

This Nut-Free Vegan Mac and Cheese is a creamy, comforting dish made with gluten-free macaroni, a blend of steamed vegetables, and a rich cheese-like sauce crafted from sunflower seed butter and nutritional yeast. Perfect for those avoiding nuts and animal products, this recipe combines wholesome ingredients and a hint of smoked paprika for a flavorful, allergy-friendly meal.

Ingredients

Scale

Pasta

  • 1 box gluten-free macaroni noodles

Vegetables

  • 2 crowns broccoli
  • ½ sweet onion
  • 4 cloves garlic
  • 3 golden potatoes
  • 1 cup baby carrots

Sauce and Toppings

  • ½ cup gluten-free panko
  • ½ cup nut free vegan yogurt
  • ⅓ cup Sunbutter organic sunflower seed butter
  • 1 teaspoon miso paste
  • ½ teaspoon salt
  • 1 teaspoon smoked paprika
  • ⅓ cup nutritional yeast
  • Fresh thyme to garnish

Instructions

  1. Prepare vegetables: Peel the garlic cloves and roughly chop the sweet onion and golden potatoes. Place these along with the baby carrots into a steamer and steam until all vegetables are soft, approximately 25 minutes.
  2. Make cheese sauce: Transfer the steamed vegetables to a blender. Add the nutritional yeast, smoked paprika, nut-free vegan yogurt, salt, miso paste, and sunflower seed butter. Blend on high speed for about 2 full minutes until the mixture is a smooth, creamy, and lump-free sauce.
  3. Cook macaroni noodles: Boil the gluten-free macaroni noodles according to package instructions until al dente. Drain and set aside.
  4. Blanch broccoli: Lightly blanch the broccoli crowns by boiling them briefly until bright green and slightly tender, then immediately strain and set aside.
  5. Preheat and assemble: Preheat your oven to 375°F (190°C). In an oven-safe dish, combine the cooked macaroni noodles and blanched broccoli.
  6. Add sauce and toppings: Pour the cheese sauce evenly over the macaroni and broccoli mixture. Sprinkle the gluten-free panko breadcrumbs over the top to create a crunchy crust.
  7. Bake: Place the assembled dish in the oven and bake for 15 minutes until the topping is golden and crispy.
  8. Finish and serve: Remove the dish from the oven, garnish with fresh thyme, and let it cool for 5-10 minutes before serving. Enjoy your nut-free vegan mac and cheese!

Notes

  • Ensure all ingredients, including panko and pasta, are certified gluten-free if dietary restrictions require it.
  • Sunbutter provides a creamy texture and nut-free alternative to nut butters; do not substitute with peanut or almond butter for allergy safety.
  • The steaming step softens vegetables enough to create a creamy sauce when blended.
  • You can adjust the smoked paprika amount to taste for milder or smokier flavors.
  • Allowing the dish to cool slightly helps the sauce thicken and flavors to meld.

Keywords: vegan mac and cheese, nut-free mac and cheese, gluten-free vegan cheese sauce, sunflower seed butter recipe, dairy-free macaroni and cheese, plant-based comfort food

Find it online: https://chefmilacook.com/nut-free-vegan-mac-and-cheese-with-broccoli-and-sunflower-seed-butter-recipe/