Take your Mac n’ cheese game to the next level. The creaminess of the cheese sauce, the crunch of the veggies and the texture of pasta. This recipe is a winner and it’s VEGAN!

Serves: 4-5
Prep & cooking time: 60 mins

3 chopped medium potatoes
2 chopped small carrots
3 tbsp pickle juice- Or Lemon juice
1 tsp nutmeg
Black pepper
Jalopeneo- Optional
Hempseed oil- Optional. It adds a seriously nutty flavor


  1. Boil the potatoes and carrots until fork tender.
  2. Strain the potatoes and keep some of the water.
  3. Add the potatoes, carrots and the rest of the ingredients to a blender and blend until smooth and creamy.
  4. Slowly, add some of the leftover water to adjust the consistency.
  5. Taste the cheese sauce and adjust the flavors.

*Use any veggies you fancy*
3 Handfuls of sliced mushrooms
1 Chopped onion
1 Zucchini
1 tbsp of oil
Black pepper


  1. Sautée all the veggies in the oil with the seasonings until golden brown.


  1. Add the cooked pasta, the cheese sauce and the sautéed veggies to a deep oven dish.
  2. Sprinkle breadcrumbs on top.
  3. Broil it for 10 mins or until golden brown.
  4. Garnish with basil leaves or cilantro aka coriander.
Drooling, literally!
That creaminess tho!

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