Mac N’ Cheeze

Before I went vegan and started eating more healthy, my favourite “comfort” meal was macaroni and cheese. This was my dad’s favourite food and when I grew up he made it for my sister and me a lot. I used to be the type of person that was so picky that when I found something I really liked, I would eat it over and over and over again. I practically lived off of it through highschool and university. I came to realise it’s not exactly the healthiest thing to eat and decided to lay off. But one of my favourite things to do as a vegan is to veganize something and more recently, to strive to make it a healthier version too.

Enter Mac N’ Cheeze!

Normally I add way more veggies, but it was the night before our weekly market shopping so it was slim pickin’s! I make it a little different every time, this time with mushrooms, peas and broccoli. I normally also like to add some sort of green like kale, collard or spinach. I also added white beans for some protein.

This has been adapted from fatfreevegan and the original recipe can be found here:

I have been tweaking the sauce for the past few months, and here is what I have come up with so far:

Cheezy Sauce

1 cup coconut milk (almond works fine too, but coconut is nice and thick and gives a good taste)

2 tbsp tahini

¾ cup nutritional yeast

2 tbsp chickpea flour (normal flour works if you’re not gluten-free)

juice from ½ of a lemon

½ tsp herbamere seasoning (or sea salt)

½ tsp mustard powder

½ tsp paprika

½ tsp turmeric

½ tsp black pepper (fresh ground if possible)

I cook up tinkyada noodles ( as I’m gluten free and these are by far the best texture and don’t get mushy like other rice noodles. I usually cook them 1-2 minutes less than the package recommends and just be sure to rinse them before eating as this helps separate them.

I heat up a wok, add a bit of coconut oil, sauté some garlic and onion, add mushrooms, broccoli and then some greens. Then I add the beans, cooked noodles and sauce and stir and until heated through. Sometimes I also add a handful of daiya. YUM =)

When we were done, I had a craving for dessert but didn’t feel like making anything complicated. So I made a super quick and yummy treat that I learned from one of my vegan besties Sarina. Her original recipe can be found here: (scroll down for the stuffed dates recipe).

I cut a date in half and either put in a bit of coconut oil or cashew butter, sprinkle on some cinnamon and some carob powder and add half a pecan or a walnut piece. I usually have them with a bit of fruit.

It’s a great sweet treat that is quick and fairly guiltfree.

7 thoughts on “Mac N’ Cheeze

  1. Oh how I love mac and cheese! I haven’t tried one with tahini yet, but I think I will. I keep updating my recipe, now I don’t use Daiya at all. I’ve come to start using veggie broth as a base, it works nicely! A bit of tomato paste gives it nice flavour too, that’s a tip from Chef Chloe.

    1. Oh I love tahini, it’s been popping up in a lot of my recipes lately.
      Veggie broth and tomato paste sound good too. I think you put sun dried tomatoes in one you made for me once and it was just the bees knees!

    1. Hi Gabby. Thanks so much! The sauce is really yummy and pretty guilt free. I will definitely be checking out your blog too =)
      Are you thinking of studying to be an RHN? I went to CSNN (Canadian School of Natural Nutrition) and adored the program!

      1. I see you found your way over to my blog, yay!

        Yup, I’m studying to be an RHN at IHN (Institute of Holistic Nutrition). I though about CSNN but IHN just worked out to be the better fit. I am loving the program so far though- I am just enthralled by every class!

        1. Yes and I *love* it!! It’s my favourite new blog =)
          I noticed you’re studying at IHN after I checked out your blog. I’ve heard a lot of great things about the school and I’m glad you’re enjoying it! Yay for nutritionists =)

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