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I don't think I know anyone who doesn't like mac & cheese. It is indulgent, comforting, creamy, and satisfying aka the perfect 'treat yourself' bowl of goodness. The inspiration for a vegan and 'healthy' recipe of mac & cheese came after I tried By Chloe's vegan mac & cheese and it honestly tasted better than the real thing. Ever since then I knew I had to try and make my own version of the recipe.

Below is my twist on a vegan mac & cheese. The best part? There is no dairy AND it has 2 hidden veggies: sweet potato and cauliflower. And as always, the recipe is super simple and quick to make! I like the sauce on Eat Banza shells, but the sauce is so versatile! I've had it mixed into a salad or over steamed broccoli (cheese + broccoli is amazing). Enjoy!

Ingredients: *Makes 2-3 servings

  • 1/2 cup sweet potato (about 1/2 of 1 medium-sized sweet potato)

  • 1 cup cauliflower

  • 1.5- 2 tablespoons nutritional yeast (I recommend starting with 1.5 TBSP, tasting it, and adding more if you need more flavor)

  • 1 tbsp olive oil

  • 1/4 cup raw cashews

  • 1/2 cup unsweetened almond milk

  • 1/4 teaspoon soy sauce

  • 1/4 teaspoon dijon mustard

  • 1/4 teaspoon salt

  • 1/2 glove garlic

  • 1/4 teaspoon onion salt

  • 1/4 teaspoon Bragg's Organic Sprinkle or fresh rosemary


  • Soak raw cashews in 1/2 cup of water for 30 minutes (this will soften them so they'll be easier to blend)

  • Preheat oven to 400 degrees. Bake sweet potato for 45 minutes.

  • In a saute pan, heat 3 tablespoons water, and saute cauliflower until soft.

  • Place all ingredients into a blender or nutribullet and blend until smooth.

  • Top with fresh rosemary or more Bragg's seasoning (optional)

Recipe Inspiration:

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