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Creamy vegan mac ‘n’ cheeze with zesty topper

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Photo credit: Dawn Levelton

Vegan Mac and Cheese Recipe

This recipe takes your traditional vegan macaroni and cheese to a whole new level. Instead of adding the usual ketchup or salsa, or topping it with breadcrumbs, why not try this zesty, crunchy topper? It’s a spicy, protein-rich topping of pecans, basil, sun-dried tomatoes, nutritional yeast, sea salt and chilli peppers. A nutrient-dense dish filled with B vitamins, protein, complex carbs and healthy fats that not only tastes great but provides a ton of energy too!

Makes 4 |Takes 35 mins
Nutritional value (per serving): Calories 202; Carbs 9g; Fat 9; Protein: 19g

Cheeze sauce
» 1 Tbsp raw organic coconut oil
» 1 medium sweet potato, cubed
» 1 small sweet onion, diced
» ¼ head organic cauliflower, chopped
» ¾ can of full-fat organic coconut cream
» 1 ½ tsp yeast-free organic vegetable bouillon
» Dash of cayenne pepper
» Pinch of organic sea salt
» ½ tsp thyme (optional)

Zesty topper
» ¼ cup pecans
» 2 Tbsp nutritional yeast
» 3 Tbsp sun-dried tomatoes
» 10 leaves of Thai basil, finely chopped
» 1 tsp crushed chilli peppers
» Pinch of organic sea salt

» 1 package brown rice or whole grain macaroni


Heat up a large saucepan with coconut oil. Add sweet onions and sauté on medium-high heat until softened. Add cubed sweet potato and cook with onions on medium heat for about five minutes. Add cauliflower and cook for another couple of minutes, then stir in coconut milk and simmer for about five more minutes. Season with cayenne, veggie bouillon, sea salt and add thyme if using. Once everything is cooked through (until fork tender), put contents into a blender and blend until smooth.

Zesty topper
Pile all topper ingredients on a chopping board and roughly chop together until it reaches the consistency of bread crumbs. Taste and add more sea salt and chilli peppers if desired.

While the cheeze sauce ingredients are simmering, cook three to four portions of your favourite brown rice or whole grain pasta according to directions. Drain the pasta and mix the cheeze sauce with the pasta in a large serving bowl. Top with Zesty Topper.

Optional: Add some sauerkraut—a lacto-fermented product found in the refrigerator section of your local, organic market.

Serve with your favourite organic green salad. Enjoy!

Dawn Levelton is an R.H.N. from Back to Roots Nutrition.

This recipe was originally published in OptiMYz 1002 print edition. Join our membership program today to dig into the archives!


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