Vegan Veggie Mac & Cheese (from Live Cooking Demo’s 7/19 in Boulder and 7/26 in Longmont)

Posted by on Jul 30, 2014 in Recipe | 2 comments

Vegan Veggie Mac & Cheese

For everyone that attended my Live Cooking Demo’s on the 19th or 26th of July, here is the recipe for the Veggie Mac & Cheese;


You can use any noodles you like….I recommend Tinkyada brand Organic Brown Rice noodles.  They come in a variety of shapes and sizes and they hold up pretty well….as long as you don’t over cook them.

Start the noodles cooking and while thats going on, you can chop and sauté your veggies.  You can use any veggies you like.  In the demos, I used cherry tomatoes, spring onions, peppers, mushrooms and rainbow chard.  I’ve also made this with broccoli, mushrooms and onions….use whatever combo’s of veggies you like.  Remove the noodles from the heat before they are completely soft.  They should have just a tiny bit of crunch.  Drain them and rinse them well with cold water and then set aside until needed.

I always use some coconut aminos and olive or avocado oil to sauté the veggies.  You can use your favorite seasonings as well.  I use mineral salts, asafetida, white pepper and a little crushed Aleppo pepper for heat.  Once the veggies are mostly done, add your whole coconut milk, mix that well and simmer for about 5min. before adding the raw cashew cream cheese.   Add as much raw cashew cream cheese as you want for both taste and consistency.  Remember, that when you add the noodles, it will thicken up more.

Once you have the sauce and veggies ready, add the noodles and mix well to coat.  Turn the heat to the lowest setting and simmer, stirring often, until the mixture is the consistency you like.  When it gets there, serve it up and enjoy!

If you have any other questions about this or any of my recipes, please message me and I’ll be happy to help out.



Chef Eagle Feather


Eat for Life, Eat for Health

Eat Above and Beyond Vegan

The Agrovore Way


  1. Delicious! Thanks Chef. I was at Alfalfas in Louisville was pleased that you allowed my to prep the tomatoes. I look forward to making this meal once a week and to try your other recipes. As a fairly recent, stumbling agrovore its hard to find a replacement for comfort foods we grew up with. This one does the trick!

    Mike and Becky

    • Mike & Becky,

      It was wonderful to meet you both! And, It was my pleasure to let you help out. You should both try to come to the Mushroom class on the 20th of August. I’ll email you the details.

      Chef EF

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