One of my favorite things about this dish is that is contains no processed vegan cheeses, but packs a powerful cheesy taste and consistency. We choose to use a completely vegetable based cheese, rather than the popular cashews, due to inhuman processing practices that largely effect women in India. Once blended, the sauce becomes equate to a creamy bechamel. It does require a high speed immersion blender for the best results, but a food processor should also work. The “cheese” sauce is best if flavored to taste, as we all have different pallets when it comes to cheese. I’ll provide some basic starter measurements, but feel free to include less or more. Remember, its easier to add flavor than take it away. Here’s what each ingredient does for this dish…

Red Potato: This low starch potato contains just enough of the natural thickening agent to lend a smooth, viscous consistency. These little guys are also high in both vitamin C and potassium.

Cauliflower: This popular potato replacement lends it’s healthy helping hand in creating the bulk of this cheese. It lends it a slightly sulfuric taste to the cheese, deepening the flavor and adding to its complexity. It’s also high in vitamin C, Potassium, and is anti-inflammatory.

Nutritional Yeast: This vegan favorite packs a ton of cheesy/nutty flavor that’s essential to most plant-based cheeses. It also makes packs a powerful punch containing protein, B vitamins, and trace minerals.

Apple Cider Vinegar: This gut healthy vinegar helps give your cheese a cultured taste. Think yogurt, cottage cheese, and buttermilk.

Avocado Oil: While this ingredient can be omitted for less calories, it gives the cheese a beautiful classic sheen and fills it with good, healthy fats.

Ground Mustard:


Instant Chicory Coffee:

Southern Style Mac n' Cheese

  • Servings: 9-12
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

An easy vegetable based cheese and brown rice pasta make this dish both vegan and gluten free!

Put your recipe here. Tip: use ordered and unordered lists, headings, images, and links to improve the look of your recipe. You can also use special tags to format notes, ingredients, and directions.

Vegan, GF, Nut Free 


– 2 pounds vine ripened tomatoes
– 3 cloves garlic
– 1/2 cup chopped fresh basil


1. In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper.
2. Cook and drain pasta.
3. Mix together.


Per Serving: 580 calories; 33 g fat; 50.6 g carbohydrates; 20.3 g protein; 50 mg cholesterol; 760 mg sodium.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: