Vegan Mac and Cheese

I actually never used to like Mac and cheese, well KD really. I always felt like it was the most processed unhealthy food you could eat. And then everything changed and I had homemade Mac and cheese and fell in love. To be honest I never thought in a million years I could go vegan, or even try it because I just loved cheese so much. I used it in everything I made sometimes eating it by the brick full! But I finally started doing some digging into my health and what cheese really does to ones body and decided I could try to at least cut it out for a bit.


I’d started to get really bad bloating, cramping and unpleasant feelings after eating certain dairy products (specifically cream and sharp cheeses like cheddar) so I did the lactose test – don’t eat anything lactose for 3 whole days and then slowly reintroduce it and if those pains and bloating come back you’ve got a lactose intolerance. Well the test worked for me – I felt a million times better not having any dairy and when I tried to reintroduce my favorite cheeses and ice creams back into my diets you can bet the pains came back full force.

After that going vegan wasn’t as hard as I thought, I’d cut out the biggest food holding me back (meat was a breeze cause it really always grossed me out) and have fallen in love with what it’s done for me and my body. As I mentioned in my about me section I have a few illnesses that have improved quite significantly just through diet change.

Anyways, this post was about Mac and cheese!! I can promise you this version is still rich and creamy, comforting and nourishing and best yet super healthy and good for you.

1 cup macaroni rice noodles
2 cups water
1 golden beet
1/4 head cauliflower
3 stalks of celery leaves
1 clove garlic
3 tbsp nutritional yeast
1 tbsp garlic salt
Pinch of herbs ( I use herbs de provance)

Peel beet and place in medium sized pot with cauliflower and garlic clove and steam until tender. Bring another pot of water to a boil and add your pasta, cook until tender (approximately 15 minutes).

When beet and cauliflower are done, add everything except the celery leaves to a food processor along with your nutritional yeast, garlic salt and herbs, mix until smooth.

Drain your cooked pasta and add to a bowl, mix in your ‘cheese’ sauce and voila your ready to eat your awesome creation!



  1. February 28, 2015 / 4:51 pm

    So many new elements here I wouldn’t have thought to try. I usually get my kids organic mac & cheese but I’m definitely going to try this because they love veggies too 🙂

  2. September 22, 2014 / 1:09 am

    Macaroni and “cheese” is such a versatile dish! I have never heard of using a golden beet as a “cheese” sauce component! How creative! Thanks for sharing. ☮

    • September 22, 2014 / 2:18 pm

      Thanks so much! I know beets were a risk but it really did pay off and added so much extra to the meal. Plus golden beets really resemble the orange colour of cheddar! 🙂

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