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Vegan Mac And Cheese

This healthy version of the traditional recipe won’t leave you feeling sluggish or with a belly ache. So you can enjoy as much vegan mac and cheese as you want (well almost)!

Also, if you like the sound of this recipe you’ll love this Plant-Based Recipe eBook, filled with exclusive recipes from qualified health experts. Sign up here to grab your copy – it’s free and exclusive to CDK tribe members.


The mac & cheese:

  • 2 cups of fresh organic corn (frozen is fine as a substitute)
  • 2 fresh zucchinis (keep the ends and center bits leftover from spiralising)
  • ½ of a fresh red pepper
  • ½ cup sun dried tomatoes (soaked for 1/2 hour)
  • 3 green onion stems
  • ½ lemon juiced
  • 1/4-1/2 jalapeño (test it first for spiciness!)
  • 1 clove garlic
  • 1-2 sticks celery
  • 1 tsp chilli powder
  • Optional: 2 tbsp raw hemp seeds and broccoli florets for the extra veggie hit.

The raw ketchup:

  • 2 tomatoes
  • ½ c sun dried tomatoes (soaked)
  • ½ lemon juiced
  • 1 clove garlic
  • 1 stem green onion (or 1 tsp onion powder)
  • 3-4 pieces of dried mango


How to make the ‘Mac’ (aka zucchini spaghetti):

*Note you’ll need a spiraliser to make this dish. Alternatively, you can make the spaghetti-like noodles using a julienne peeler.zucchini noodles

  1. Peel the green skin off the zucchini noodles and cut them in half.
  2. Use the spiraliser to make the large noodles (or your julienne peeler). You can also score the edges lengthwise before running it through the spiraliser to make your noodles, but be careful not to cut too far into the centre. Save the ends and center zucchini bits and throw them in the sauce!
  3. Cut them into smaller pieces so they look like macaroni noodles.
  4. Set noodles aside while you make your sauce.

How to make the ‘cheese’:

Make the cheese sauce right before you want to eat. You can prep all the ingredients and have them ready to blend if you have a Vitamix.

  1. Blend all remaining ingredients until smooth and creamy, and hot!
  2. Pour generously over your noodles and stir in.
  3. If you add broccoli florets you can steam it, or soak it in hot water for an hour beforehand to soften it up a bit.
  4. Sprinkle with fresh cracked black pepperraw ketchup

How to make the ‘raw ketchup’:

  1. Juice ½ lemon and chop the tomatoes. Place in blender.
  2. Place remaining ingredients in your blender.
  3. Blend on high speed until smooth.

Do you have an alternative Vegan Mac and Cheese recipe? Or a slight variation to try on this recipe? Share it in the comments below!

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P.S. Which vegan friend of yours would go nuts for this scrumptious mac & cheese recipe? Share it with them now via one of the big share buttons below – they’ll be thanking you later!

Ashley Clark Health Coach

Ashley attained her qualifications from the Institute for Integrative Nutrition, where she was trained in more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. She’s passionate about holistic living and has been following a raw, vegan diet for over two years based on Dr Doug Graham's book The 80-10-10 Diet. To Ashley, healthy living isn’t just about the food you eat – it’s also about finding a career you love, having fun moving your body, enjoying loving relationships, and connecting to your spiritual side.

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