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    You are here: Home / Entrees / Creamy Coconut Mac & Cheese with Broccoli

    LAST UPDATED: August 8, 2019 • FIRST PUBLISHED: June 25, 2018

    Creamy Coconut Mac & Cheese with Broccoli

    Jump to Recipe Print Recipe
    Coconut Mac & Cheese

    A vegan mac & cheese recipe that's totally nut free! Coconut milk is the magic ingredient. Bonus: this creamy mac is super easy to whip up and requires no blending!

    Close Up of a Bowl of Creamy Coconut Mac & Cheese with Broccoli with Drinking Glass and Fork

    I've mentioned a few times recently that I'm trying to make this site a bit more allergy friendly. I mean, for most of the five years I've been posting, my attitude has basically been, "hey, my recipes are vegan and that's it." I wish I could test out every variation on every dish!

    But I do post a lot of cashew recipes. And I get a lot of requests for alternatives from people with nut allergies.

    A few weeks ago I got a request for a kiddo in my family who has lots of allergies, including dairy, nuts and soy, and I wasn't able to be of much help at the time. I don't have many nut-free, soy-free recipes on this site that also happen to be kid-friendly. So I decided to just go out and make one!

    Overhead View of a Bowl of Creamy Coconut Mac & Cheese with Broccoli

    This mac and cheese is not only vegan (and therefore suitable for people with dairy allergies too!) but it's also nut free, and, if you like, soy free. Super allergy friendly. And bonus: it's easy. You don't even have to bust out the food processor.

    I adapted the sauce from my creamy pesto pasta, which uses coconut milk, but for this recipe I seasoned up the coconut sauce to taste cheesy.

    You'll start by cooking some flour in a bit of oil. This is your thickener. Next, in goes a mix of coconut milk and another (not quite as rich) non dairy milk. You can use whatever non-dairy milk works with your diet here, as long as it's unsweetened and unflavored. Soy milk, nut milk, rice milk, and hemp milk are all good choices.

    Let the sauce simmer for a while to thicken up. Seasonings go in at the end, to make it look and taste nice and cheesy.

    Collage Showing Steps for Making Overhead View of a Bowl of Creamy Coconut Mac & Cheese with Broccoli: Cook Flour and Oil, Add Non-Dairy Milk, Add Seasonings and Simmer

    Meanwhile, cook the pasta. One thing I don't recommend here is using a gluten-free pasta. Stick with wheat, because the pasta is actually going to help the sauce thicken up even more, but I'll get to that in a minute!

    When the pasta is almost done cooking, add in some broccoli. Or add in your favorite veggie, but broccoli goes really well with mac and cheese, so that's what I picked. And of course you can skip the veggies if that's how you roll.

    Cooked pasta and broccoli go into the cheesy coconut sauce. Let them simmer for a minute. The starch from the pasta will thicken up the sauce even more.

    Pot Filled with Creamy Coconut Mac & Cheese with Broccoli with Bowls and Spoon in the Background

    Serve and enjoy!

    Tips for Making Amazing Coconut Mac

    • Maybe you noticed that I called this recipe "kid-friendly," but also that it contains hot sauce. That's not a mistake! Stick with a mild, vinegar-based hot sauce (like Cholula), and just use 2 tablespoons. Your mac will not be hot! The hot sauce will make it taste cheesier though. Trust me!
    • To keep this recipe soy free, use coconut aminos instead of soy sauce.
    • I mentioned above that I used wheat pasta and flour, and therefore I don't have a gluten-free option, or at least one that I've tested. But I can tell you what I think will work: try thickening the sauce at the end (skip the flour + oil) with some arrowroot powder, use a gluten-free pasta, and skip the step where you let the pasta simmer in the sauce at the end — just stir it in and serve. I'd love to hear how this works out if anyone gives it a try!

    Bowl of Creamy Coconut Mac & Cheese with Broccoli with Fork, Drinking Glass and Pot in the Background

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Close Up of a Bowl of Creamy Coconut Mac & Cheese with Broccoli with Drinking Glass and Fork
    5 from 7 votes
    Print

    Creamy Coconut Mac & Cheese with Broccoli

    A vegan mac & cheese recipe that's totally nut free! Coconut milk is the magic ingredient. Bonus: this creamy mac is super easy to whip up and requires no blending!

    Course Entree
    Cuisine American
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 4
    Calories 522 kcal
    Author Alissa Saenz

    Ingredients

    • 10 ounces dried macaroni or pasta shells (or your favorite pasta shape)
    • 3 cups chopped fresh broccoli
    • 1 tablespoon canola oil, or another neutral flavored cooking oil, plus a dash
    • 2 tablespoons all-purpose flour
    • 1 cup full-fat coconut milk (from a can)
    • 1 cup unflavored and unsweetened non-dairy milk of choice (almond, soy, hemp, or non-canned coconut milk all work)
    • ⅓ cup nutritional yeast flakes
    • 2 tablespoons soy sauce or coconut aminos
    • 2 tablespoons vinegar-based hot sauce, such as Cholula
    • 1 tablespoon red wine vinegar
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon salt, plus more to taste

    Instructions

    1. Bring a large pot of salted water to a boil. Set the timer according to the package directions for cooking the pasta until al dente. 

    2. When the timer gets down to 2 minutes, add the broccoli to the pot and give it a stir.

    3. When the timer goes off, drain the pasta and broccoli into a colander and return them to the pot. Toss with a dash of oil to prevent sticking.

    4. Coat the bottom of a large pot with 1 tablespoon of oil and place it over medium heat.

    5. When the oil is hot, whisk in the flour to form a thick paste. Cook, whisking frequently, until the mixture darkens a bit and begins to smell nutty, about 3 minutes.

    6. Whisk in the coconut milk and non-dairy milk of choice. 

    7. Raise the heat to high and bring the liquid to a boil. Lower the heat and allow the mixture to simmer, whisking frequently, for about 7 minutes, until it thickens up a bit. 

    8. Whisk in the nutritional yeast, soy sauce or coconut aminos, hot sauce, vinegar, onion and garlic powders, and salt. Taste-test and season with salt to taste. Adjust any other seasonings to your liking.

    9. Add the pasta and broccoli to the pot with the coconut mixture and give it a good stir. Allow to cook for about 1 minute, just until the pasta is perfectly tender. The sauce should thicken up a bit more during this time.

    10. Remove from heat and serve.

    Nutrition Facts
    Creamy Coconut Mac & Cheese with Broccoli
    Amount Per Serving
    Calories 522 Calories from Fat 186
    % Daily Value*
    Fat 20.7g32%
    Saturated Fat 13.1g66%
    Sodium 1012mg42%
    Potassium 744mg21%
    Carbohydrates 71.5g24%
    Fiber 9.3g37%
    Sugar 4.9g5%
    Protein 19.6g39%
    Calcium 130mg13%
    Iron 6.8mg38%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Cobb Salad
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Jennifer says

      June 25, 2018 at 7:25 pm

      Any suggestions on how to cut down on the sodium/potassium in this recipe?

      Reply
      • Alissa Saenz says

        July 01, 2018 at 8:30 pm

        Try cutting back on the amount of soy sauce/liquid aminos.

        Reply
    2. Kelly Stevens says

      June 30, 2018 at 6:42 pm

      5 stars
      Hi Alissa, made the Creamy Coconut Mac & Cheese with Broccoli for dinner tonight. I was a bit skeptical if I'd like the sauce made with the coconut milk, but it was delicious. And it came together pretty easily too. I served it to my 87 year old mother who is a big "real" mac & cheese fan. She loved it too!

      Thanks!

      Reply
      • Alissa Saenz says

        July 01, 2018 at 8:23 pm

        That's awesome!! I'm so glad you both enjoyed it! Thanks so much Kelly!

        Reply
    3. paige mckinnon says

      July 09, 2018 at 3:22 pm

      Do you think the sauce would hold up to being made ahead of time and reheated later?

      Reply
      • Alissa Saenz says

        July 15, 2018 at 9:01 pm

        I do! If it thickens up too much you can thin it out with a bit of water or non-dairy milk, but otherwise no problem. :)

        Reply
    4. Caitlinn says

      July 25, 2018 at 10:57 pm

      5 stars
      This was spectacular! Thank you for the vegan and nut free recipe! This was so good. Your directions were on point, so precise and clear, cooking made easy. My only change was I added 1 tbs siracha (all I had) and slightly more red wine vinegar to make up for the lack of vinegar in my hot sauce, and 1 tsp. Mustard because it somehow adds more cheese flavor in my humble opinion. My husband has a new favorite dish, and luckily, so do I.

      Reply
      • Alissa Saenz says

        July 27, 2018 at 4:44 pm

        Oh interesting! I never add mustard to my cheesy recipes but now I'm definitely trying it! I'm so glad you enjoyed this! Thanks Caitlinn!

        Reply
    5. Kristin says

      July 26, 2018 at 6:40 am

      Looks just like my (formerly) beloved Velveeta! Can't wait to make this.

      Reply
      • Alissa Saenz says

        July 27, 2018 at 4:42 pm

        The sauce is a lot like Velveeta! I hope you enjoy it!

        Reply
    6. Alexandria Phillips says

      August 13, 2018 at 5:07 pm

      5 stars
      OH MY GOSH!!! Hands down my favorite vegan mac n cheese recipe ever and I have tried a million recipes. I love the use of hot sauce. And all 4 of my kids are gobbling it up.

      Reply
      • Alissa Saenz says

        August 18, 2018 at 9:43 pm

        Woo-hoo!! I'm so glad it's a hit!

        Reply
    7. Melanie says

      September 24, 2018 at 12:56 pm

      5 stars
      Definitely the best vegan homemade mac n cheese!! Thank you so much for the recipe. So delicious!! 😋

      Reply
      • Alissa Saenz says

        September 30, 2018 at 6:17 pm

        Awesome!! I'm glad you like it!

        Reply
    8. Tonnae says

      September 28, 2018 at 12:40 am

      5 stars
      Just made this and it was fantastic! I needed a dairy and nut free recipe using coconut milk. This recipe is exactly what I was looking for! I had to sub a few things, white wine vinegar for the red, and veggie broth for the 2nd cup of milk, as I only had canned coconut milk. The funny part is all I had for hot sauce was a bottle from the farmers market called Calypso... ahem... I should not have used the full amount specified. I definitely do not have a kid friendly recipe! lol My vegan daughter just came home from work and had 2 bowls! I had a bowl full with ketchup, cause you have to have ketchup with mac and cheese, right!! Anyway, I was blown away with how much it reminded me of the real thing, aside from the fact that my eyes were watering and my nose was running...lol Can't wait to make this again with the ingredients you used including a milder hot sauce! Thanks so much!!

      Reply
      • Alissa Saenz says

        September 30, 2018 at 5:28 pm

        Oh wow! I haven't tried this with a really hot sauce, but I bet I'd love it! If you use Cholula or Franks it's not hot at all. I'm so glad you and your daughter enjoyed it. Thanks Tonnae!

        Reply
    9. Autumn says

      October 08, 2018 at 12:26 am

      5 stars
      This is just such a flippin’ gem of a recipe, loved it! Saved a bit of pasta water for extra thickness but honestly it probably didn’t need it. So so delish!

      Reply
      • Alissa Saenz says

        October 14, 2018 at 9:07 pm

        I'm so glad you like it! Thanks Autumn!

        Reply
    10. Emily Schell says

      November 06, 2018 at 4:47 pm

      My sauce never thickened. It is still the consistency of water at the end. What did I do wrong?

      Reply
      • Alissa Saenz says

        November 11, 2018 at 8:52 pm

        Oh no! Did you use canned coconut milk? With that it should actually be thicker than water from the start. The only other things I can think of are not using enough flour, or not whisking it in completely. I hope that helps!

        Reply
    11. Sarah says

      December 03, 2018 at 3:01 pm

      Haha, I was scrolling through looking for some dinner inspiration and thought yeah, mac and cheese! But I'm allergic to coconut (well, I'm not allowed to eat it for immune-related reasons).... There definitely is not one recipe to rule them all!

      Reply
      • Alissa Saenz says

        December 03, 2018 at 6:10 pm

        Agreed! There are so many ways to make vegan mac and cheese - I actually created this one for someone who is allergic to just about everything but coconut! Here's a coconut-free one for you to check out: https://www.connoisseurusveg.com/vegan-mac-and-cheese/ :)

        Reply
    12. Sara says

      December 21, 2018 at 11:50 am

      How would you adjust the measurements (if at all) if you omitted the broccoli?

      Reply
      • Alissa Saenz says

        December 24, 2018 at 10:59 am

        I wouldn't make any adjustments. Your dish might be a little extra saucy, but I think that's a nice thing!

        Reply
    13. Brandi says

      April 06, 2019 at 1:27 pm

      Our family just made the switch to dairy and peanut free because our 16 month old son is allergic. So cooking dairy free was a little different for me but this was so delicious, I used veggie broth for the 1 cup of milk (because I only had fresh almond milk that I Sweetened with dates and vanilla paste) but thank goodness had exactly 1 cup canned coconut milk left from another recipe. I used franks original red hot sauce and some different shape noodles because that’s what I had. I do think it has “heat” to it lol I got warm eating it but it was scrumptious and my son liked it too. Thanks for a great recipe, this will be a regular now.

      Reply
      • Alissa Saenz says

        April 07, 2019 at 5:15 pm

        I'm so glad you both enjoyed it! You can try cutting back on the hot sauce or even using a different brand if you find the heat is too much. Thanks Brandi!

        Reply
    14. Marie says

      August 02, 2019 at 6:09 am

      Hi Love the look of this. Can it be frozen once made

      Reply
      • Alissa Saenz says

        August 04, 2019 at 10:50 am

        I'm afraid I'm not sure! I'll try freezing some of my next batch. :)

        Reply
    15. Frank Hoelen says

      October 10, 2019 at 1:15 pm

      5 stars
      It was one of my most amazing vegan taste experiences ever, my wife was impressed haha, the only thing I changed was that I used Gemelli instead of Macaroni, the sauce was deliciously devine, I'm on a vegan voyage inspired by my son who became vegan 4 years ago, I've been following you for a while but shortly I've started digging deeper into your recipe's, you inspire me, I hope that one day I can meet you live, warm greetings from Westerlo Belgium, if you are ever in Belgium you are more then welcome:)))

      Reply
      • Alissa Saenz says

        October 13, 2019 at 10:49 am

        That's wonderful! I'm so happy you enjoyed this and are enjoying the recipes! I've never been to Belgium but I hope to visit one day. Thanks so much Frank!

        Reply
    16. Angelina says

      January 09, 2021 at 2:34 pm

      Delicious! I will be making this again and again.

      Reply
    17. Kaycee Perkins says

      June 26, 2021 at 8:56 am

      Would like be ok without the hot sauce??im looking for dairy free options for her and she loves Mac and cheese she is only 1 1/2 years old so I don’t want it to be too spicy.thanks

      Reply
      • Alissa Saenz says

        June 27, 2021 at 10:34 am

        The recipe will work without the hot sauce - I'd recommend adding a little extra vinegar if you try it. Enjoy!!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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