15 Minute Vegan Mac ‘n’ Cheese Sauce

Yummy 15 Minute Vegan Mac n' Cheese

Who doesn’t have a comfort food? Like so many other kids around the world, I liked Kraft Dinner. Unfortunately, it did not like me. It made me so sick I couldn’t eat it. Luckily, I have an amazing, Italian mother who makes the best pasta dishes, so I didn’t miss it very much. However, there was always something intriguing about creamy, cheese-covered pasta.

I am dedicating this post to my little sis. She was the queen of microwaveable KD as a kid. She always had to make it in the same bowl and eat it with a wooden spoon because it supposedly “tasted better that way”. So when I was photographing, I made sure to have a wooden spoon in the picture just for her! I love you, my quirky, little sista!

Delicious Vegan Mac n' Cheese! Nut-free and yeast free option.

This dish is just so good! It doesn’t matter if you’re vegan or not. I put “optional” in brackets for certain ingredients because this recipe is so versatile. Try your favourite spices and see how it turns out. I love rosemary, but it can be overpowering if you don’t like the taste. Try sage or basil instead! Don’t have honey mustard? Try using dijon mustard. I am constantly trying new things with this recipe. So, get your creative hat on and get cookin’!

Vegan Mac and Cheese! SO easy and so satisfying :)

15 minute Vegan Mac ‘n’ Cheese Sauce

Makes about 2 cups


  • 1 tbsp Earth Balance or olive oil
  • 1 cup almond milk
  • 1.5 tbsp arrowroot starch
  • 5 tbsp nutritional yeast
  • 2 sprigs of fresh rosemary (optional but recommended)
  • 1 tsp garlic salt
  • 1/2 tsp onion powder
  • 1 tbsp honey mustard
  • 1 tsp tumeric
  • 1 pinch saffron (optional)
  • 1 heaping cup pumpkin purée
  • 1/2 tbsp red peper flakes (optional)
  • salt and pepper to taste
  1. Melt Earth Balance (butter) or heat oil over medium heat. Once heated, add almond milk.
  2. Sift in arrowroot starch and whisk. Try to avoid clumps. Whisk in nutritional yeast, mustard, turmeric, onion powder, garlic salt and saffron.
  3. Stir and allow to thicken. Once sauce has developed a thick consistency, add pumpkin purée. Stir until heated through. Add salt, pepper and chilli flakes according to taste.
  4. Serve immediately with brown rice pasta or store in the fridge for a busy day when you don’t have time to cook. Will keep for 5 days.


  • For a nut-free option, try soy or rice milk!
  • If you are allergic to yeast, add a bit more salt and pepper and have a lovely pumpkin alfredo.
  • I love adding spinach and peas to this as well!

15 Minute Mac n' Cheese. Vegan and gluten free!

Baked Pumpkin Pie Oatmeal

I try to have a nut-free option in my recipes when I can. I am NUTS about nuts… unfortunately, my little sister is deadly allergic to all tree nuts. This includes includes mango, papaya; she is even allergic to sesame seeds! These are some of my favourite foods so I cannot always be accommodating. That being said, there is nothing that makes me happier than the people I love  enjoying my food! I know this happens to every foodie, that moment when you taste something you have created and you are so thrilled with the result that you just want to see other people’s reactions to the dish. So, when possible, I want to make a dish that everyone can enjoy together. For this recipe there are nut free options that taste just as good. Substitute the rice milk for almond milk and use pepitas (pumpkin seeds) and sunflower seeds instead of nuts. It adds the same crunch and is just as satisfying.
I like making this recipe at night and cutting it into bars that I can throw in my purse for a snack. But my favourite way to eat it is for a Sunday brunch, when it is still warm in the middle. This scrumptious breakfast was topped with coconut whipped cream, but you can top it with any (or all) of your favourite toppings!
Baked Pumpkin Pie Oatmeal
Dry Ingredients
  • 1 1/2 cups oats
  • 1 tbsp chia seeds
  • 1 tbsp flax meal
  • 1/2 cup walnuts/pecans
  • 2 tbsp cinnamon (adjust to taste)
  • 1 tsp ginger powder
  • 1/2 tsp baking powder
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
Wet Ingredients
  • 1/4 cup raisins
  • 2/3 cup carrot juice
  • 1/2 cup pumpkin purée
  • 1/2 cup almond milk
  • 1/4 cup coconut milk (or more almond milk)
  • 1/4 maple syrup
  1.  Preheat oven to 375 F
  2. In medium bowl, add all dry ingredients (not including chia seeds and flax meal) Set aside.
  3.  In a smaller bowl, put together wet ingredients and add chia seeds and flax meal.
  4.  Pour wet ingredients into dry ingredients and mix. At this point fold nuts and pumpkin seeds and raisins in to the batter
  5. Mix until well combined. Shouldn’t be too liquid-y. If there is too much liquid add more oats.
  6. Put mixture into small casserole dish and bake on the middle rack for 35- 40 minutes. Remove when edges are crisp, but still relatively soft in the middle.
  7. Let cool  for 10 mins before serving. If it is too hot when serving it will not keep its form.

Butternut Squash Blender Muffins

This is my first recipe on the site! How exciting! I have been so nervous to start this blog. I kept wondering: Will anyone read or enjoy this blog? Will I run out of ideas for recipes? How do I use WordPress?!? But I just took a deep breath this morning and said, “What is the worst that could happen?” After some thought I came to the conclusion that the worst that could happen is it doesn’t work out and I move on to something else. Well, that is not so bad. However, if I don’t try I will regret it and that is far worse! I can be so terrified of failure that I choose not to act at all. But recognizing that pattern is the first step in fixing it. Writing a blog, food photography, sharing my recipes, even being vegan is all very experimental right now. So, for those people who are starting out like me I hope we can learn on this journey to health together! For those who are veterans to vegan and gluten free cuisine I am always interested in new idea or feedback. I hope you enjoy this recipe and comment below!



These are a staple in my kitchen. I make them when I know I have a busy week ahead and I need something I can just grab on the go.  They keep me filled and satisfied. Before posting this recipe I wanted to make sure it was just right! So I tested it three times… then I realized I had 3 dozen muffins. So, I shared them with my family and friends who enjoyed them as much as I did! I also experimented by putting some in the fridge and freezer. The ones in the fridge stayed moist longer then if I just left them out in the counter. The freezer took some of the favour and moisture out of the muffins. So my recommendation is store them in the fridge. They stay fresh for about a week.

Note: If you don’t have butternut squash you can use sweet potato or pumpkin purée instead.



Butternut Squash Blender Muffins

Dry Ingredients
  • 1 1/3 cup almond meal
  • 1 cup sorghum flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/3 cup coconut sugar
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch ground cardamom
  • 1/8 tsp ground ginger
Wet Ingredients
  • 1 cup butternut squash purée
  • 1 1/2 tbsp chia seeds
  • 1 1/3 cup warm water
  • 1 tsp apple cider vinegar
  • 2 tbsp coconut oil
  • 1 1/2 tsp vanilla extract
  • 5 Medjool dates
  • 1 small banana
Optional Add Ins:
  • 1/3 cup chocolate
  • 1/3 cup chopped nuts
  1. Preheat the oven to 375ºF and lightly grease the inside of a muffin pan with coconut oil.
  2. Put the chia seeds and water in a blender. Blend for about a minute. After blending, let sit for at least 5 mins so it can become thick.
  3. In a large bowl sift all dry ingredients together. If you can’t find or don’t have cardamom you can try cloves or simply omit the ingredient. However, I recommend using it. It adds a lovely and unique flavour.
  4. Add all the wet ingredients to the blender. Blend until very smooth.
  5. With a spatula pour all of the wet ingredients into the mixing bowl with the dry ingredients. Mix well by folding in the ingredients. At this time you can add in your chocolate or nuts. Or heck, throw in both! Note: The batter will be a strange consistency. Do not fret! It is slightly more liquidly than you would expect it to be.
  6. Pour the liquid into the muffin pan. You can fill it all the way to the top. These muffins will not rise very much.
  7. Put the tray on the middle rack of your oven for 30-35 mins. You will know when they are ready when you place your hand on the top of the muffins and they are firm, but still soft to the touch.
  8. Let cool for 10 mins in the muffin tray and then transfer to a cooling rack until completely cooled down.
  9. Enjoy it for breakfast on-the-go or even for a not-so-guilty dessert!