How Not to Die Cookbook: Dr. Greger’s Vegan Mac & Cheese [VEGAN RECIPE]

Good Afternoon Beautiful People! ❤

I’m really excited to share this recipe with you today. In fact, my little one said to me, “Mom, you have to post this recipe right now!”. It’s that good. Mac and cheese is a staple in our home. In fact, we’ve already experimented with this dish in many ways. There was the time that my daughter cooked mac and cheese from scratch. And the time that she invented her own version of kimchi mac and cheese. Then there was the time that we tried a vegan mac and cheese using potatoes and carrots as the sauce. And that time that we tried a sweet potato tuna mac and cheese! Yes, we love macaroni and cheese so much, that we even tested out Southern Cooking Queen Paula Deen’s Mac & Cheese!

But this one was by far the most mind blowing and delicious, and here’s why. The sauce was like nothing I ever expected. “What do you mean put in 2 tablespoons of almond butter and a teaspoon of miso paste? What?!” I said to myself. “And mustard? Who puts mustard in mac and cheese?!” I said aloud in my kitchen. But, just as we walk by faith and not by sight… so too did I blindly follow this recipe…. and I’m so glad I did. The sauce is creamy and rich with a basis of boiled onion and butternut squash. The spices and flavors come together to create a deep, nutty, and slightly tangy sauce that cuts through the normal cheesy flavor in a good way. The noodles are hearty and the broccoli adds one more punch of nutrition to the dish.


Dr. Greger notes that this dish has 5 of the “daily dozen” that everyone should be eating including: cruciferous vegetables, other vegetables, nuts and seeds, herbs and spices, and whole grains. After eating it I didn’t feel bloated or heavy like I had in other mac and cheese dishes from the past. This one left me feeling satisfied, but more importantly I could feel that I ate a balanced meal. Now you can have your comfort food and not feel guilty! Woohoo! I hope you all give this recipe a try and enjoy it as much as we did. Have a wonderful rest of the day everyone and as always, keep on cooking! ❤


Dr. Greger’s Vegan Mac & Cheese 

Courtesy of: Dr. Greger’s “How Not to Die Cookbook”

Serves: 4


  • 3 cups vegetable broth
  • 1/2 cup chopped red onion
  • 1 garlic clove, chopped
  • 1 1/2 cups chopped carrot or butternut squash (Note: I used squash)
  • 8 ounces 100% whole grain or bean based macaroni pasta
  • 1/2 cup nutritional yeast
  • 2 tablespoons almond butter
  • 2 teaspoons lemon juice
  • 2 teaspoons white miso paste
  • 1 teaspoon stone-ground mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon fresh turmeric or 1/4 teaspoon ground
  • 1 cup steamed chopped greens or small broccoli florets liquid pressed out (Note: I used a half of a frozen bag of broccoli florets defrosted. Worked like a charm 😉 )
  • 1/4 cup whole-grain bread crumbs


  1. In a pot boil your macaroni noodles for 6-8 minutes until tender. Drain and set aside in a large mixing bowl.
  2. Peel, slice, and de-seed the butternut squash and toss into the cooking pot along with the chopped red onion. Cover with water and boil for 15-20 minutes or until tender. Drain and pour into a high powered blender or food processor.
  3. In your blender add: 3 cups of vegetable broth, 1 chopped garlic clove, nutritional yeast, almond butter, lemon juice, white miso paste, mustard, paprika, and turmeric. Blend until it becomes a smooth, yellow liquid. (Don’t freak out, mine was really liquid-y at this stage).
  4. Pour the sauce over the noodles and toss the broccoli into the pasta and sauce. Mix well to combine. Now you have a pasta soup.
  5. Next, add the bread crumbs and mix well to have them help absorb some of the liquid. Then pour into a greased casserole dish.
  6. Top with additional breadcrumbs and paprika. Bake at 375 degrees (F)/ 190 degrees (C)/ Gas Mark 5, for 20 minutes. The casserole will set and turn into the most creamy, delicious mac and cheese ever!
  7. Eat hot and enjoy! 🙂


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