Your New Favorite No Cruelty (vegan), Low Carb. Mac N Cheesy Pot Pie

Posted on October 11, 2011


here to jump out of your stereotype

Fall has me craving warm and cheesy treats. But fall also has my sinuses begging me not to irritate them with mucous inducing dairy products.

This predicament has me turning to my favorite cheese alternative (which is ironically rich in a vitamin many vegans are deficient in: methylcobalamin; b12), nutritional yeast!

I would also like to mention that there was much deliberation about whether or not to tote this recipe as “cheesy” or go the super cheezy cliche route with”cheeze”. In lieu of pleasing the gourmet cheesists out there (who I’m sure are all dubiously wavering on subscribing to my posts…maybe?), I resolved that this pot pie tastes SO much like the real deal that a slight front in using the legit cheese word was indeed appropriate.

I would also like to humbly note that by the end of creating this post I questioned my ability to spell cheese and actually had to google it.

I swear this recipe is delectable. You should try it!

Nutritional Yeast giving Velveeta a run for it's cheese

  • 3-4 small zucchini, peeled
  • 1 cup Cashews (may soak them for an hour, prior to blending)
  • 1/4 cup almond or coconut milk
  • 4 teaspoons lemon juice
  • 3 tablespoons olive oil
  • 4 tablespoons nutritional yeast
  • 1 teaspoon clarified butter (ghee)
  • 1/2 teaspoon salt
  • 1/2 very small clove garlic
  • 1/4 teaspoon onion powder
  • 1/4 t. dried mustard powder
  • 1/4 t. chili powder
  • 1/4 teaspoon apple cider vinegar

Add these ingredients last, after blending:

  • 1/4 cup diced tomatoes
  • 1/3 cup chopped red bell pepper


  • Pulsed raw walnuts
  • Pinch of real salt
  • 1 t. golden flax seed meal (optional)
  • drizzle of honey (optional)



  1. Cut the zucchini into long strips with a vegetable peeler, and then stack into a mound
  2. Maintain hold on zucchini strips with non slicing hand and cut to desired length (I like 2 inch noodles)–you may now dub your creation, Voodles (veggie noodles)


  1. Blend all ingredients until smooth and creamy.
  2. Toss your voodles with the sauce and spread into a shallow dish.
  3. Add topping and cook in oven at 250 for 1 hour
  4. Dial up oven heat to 350 to toast topping for 30 minutes

OR in the interest of maintaining precious minerals and enzymes, go RAW by:

  1. Using dehydrator to heat for 5-6 hours at 110 F.

walnuts and flax seed are wayy cooler than bread crumbs..

Additional Phat Tips

For a more big man friendly version, add diced and marinated (good excuse to use bbq or soy sauce) tempeh for filling ; )

This recipe was inspired by: Heather Pace–

PLEASE COMMENT with your thoughts on my go at vegan mac and cheese!

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