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4.84 from 6 votes
Bowl of Vegan Mac & Cheese Soup with Chives, Napkin, and Blue Pot in the Background
Vegan Mac & Cheese Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This vegan mac & cheese soup is creamy, comforting and packed with flavor! 

Course: Soup
Cuisine: American
Servings: 4
Calories: 554 kcal
Author: Alissa Saenz
Ingredients
  • 1 ½ cups dry elbow macaroni
  • 2 tablespoons olive oil (or high-heat oil of choice), plus a dash for the pasta
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 1 (14 ounce of 400 ml) can full-fat coconut milk
  • 3 cups unflavored and unsweetened soy or almond milk, plus more as needed
  • 3 vegetable bouillon cubes (enough to make 3 cups of broth), crushed
  • cup nutritional yeast flakes
  • 2 tablespoons Cholula hot sauce (or a similar vinegar-based hot sauce)
  • 1 ½ cups fresh broccoli florets
  • Salt, to taste
  • Fresh chives, for serving
Instructions
  1. Bring a large pot of salted water to a boil.

  2. Add the macaroni and cook it according to the package directions.

  3. Drain the pasta into a colander and return it to the pot. Toss it with a dash of oil to prevent sticking.

  4. Coat the bottom of a large pot with the remaining 2 tablespoons of oil and place it over medium heat.

  5. When the oil is hot, add the onion. Cook the onion for about 5 minutes, stirring frequently, until soft and translucent.

  6. Add the garlic and cook it for about 1 minute, until very fragrant.

  7. Add the flour and stir to form a paste that coats the onion. Cook the mixture, stirring frequently, for about 2 minutes.

  8. Begin adding the coconut milk, a bit at a time, whisking between each addition to eliminate any lumps from the flour. Stir in the soy or almond milk, bouillon, nutritional yeast, and Cholula.

  9. Raise the heat and bring the liquid to a boil. Lower the heat and let the mixture simmer for about 10 minutes, until it thickens up a bit. Feel free to thin the soup with additional non-dairy milk if it gets too thick for your liking.

  10. Stir in the broccoli and continue simmering for about 4 minutes, until the broccoli is tender and bright green.

  11. Remove the pot from heat and stir in the pasta. Season the soup with salt to taste.

  12. Ladle into bowls and optionally top with chives. Serve.

Nutrition Facts
Vegan Mac & Cheese Soup
Amount Per Serving (1.5 cups)
Calories 554 Calories from Fat 325
% Daily Value*
Fat 36.1g56%
Saturated Fat 23.8g119%
Sodium 781mg33%
Potassium 858mg25%
Carbohydrates 48.1g16%
Fiber 8.8g35%
Sugar 6.1g7%
Protein 15.6g31%
Calcium 31mg3%
Iron 36mg200%
* Percent Daily Values are based on a 2000 calorie diet.