Mac & Cheeze

Yes - finally - a satisfying vegan & gluten-free Mac & Cheeze recipe you can feel good about eating! Enjoy feeding your inner child, or feel good about serving your kids this family favorite. Whole, real and fresh ingredients! Use chickpea pasta as a great gluten-free alternative and less bloat. Add veggies to this Mac & Cheeze for bonus nutrition and next level deliciousness. The creamy cheese sauce is plant-based, made from coconut milk, tapioca, nutritional yeast and spices. This recipe is a healthy go-to when I'm looking for something filling, comforting, and quick! Make in less than 30 minutes!

Vegan I Gluten Free

Serves: 2

Time: 25 minutes

2 servings chickpea pasta*

*Cooked according to the package (typically 4 - 6 minutes)


1 clove garlic, minced

1/2 small yellow onion, sliced

1 small crown broccoli, small florets

4 ounces baby Bella mushrooms, sliced

2 large handfuls leafy greens of choice (spinach, kale, morning glory, etc.)

1/2 red pepper, chopped

Cheeze Sauce

1 1/2 cups fresh coconut milk (or use from a 15 ounce full-fat culinary coconut milk can)

1/4 cup nutritional yeast

1/2 tsp. turmeric

1/2 tsp. paprika

Salt and pepper to taste

3 - 4 tbsp. tapioca powder

Cook the pasta according to the package - typically 3 - 5 minutes for chickpea noodles.

Heat a large skillet with 1 tbsp. olive oil. When hot add the garlic and onion, sautéing 1 - 2 minutes, until fragrant. Add the red pepper, searing the skin, 3 -5 minutes.

Add the broccoli and mushrooms, continuing to cook 2 - 3 minutes. When the veggies have softened and the broccoli is bright green, add the leafy greens and cook until just wilted. Remove from the heat.

To make the cheeze sauce, add all the ingredients, except the tapioca powder, to a small sauce pan and heat over medium heat. Once boiling, stir in the tapioca. Continue to stir as the sauce thickens, 3 - 5 minutes. Once the flavors have combined and you've reached your desired consistency stir in the vegetables and noodles!

When the dish is heated, divide among two bowls and enjoy!

Store leftovers in the fridge 1 - 2 days.


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