Healthy mac and cheese

By Julie Daniluk
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This is a recipe for kids who love that processed cheese pasta!



  • 1 1/2 cups thinly sliced carrots
  • 1 cup water
  • 1/3 cup coconut milk
  • 3/4 cup nutritional yeast flakes
  • 1 1/2 teaspoon pink rock or grey sea salt
  • 1 1/2 tablespoon yellow mustard
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons tahini (adds a tang to the sauce – just as real cheese would)
  • Optional: 1 1/2 cups navy beans (for added protein if desired)


  • Boil carrots until very soft and mushy. Drain.
  • Add carrots and coconut milk to a blender or food processor. Blend on low and increase gradually until mixture becomes silky smooth. Add remaining ingredients and continue to blend until it reaches a cheese sauce consistency.
  • Taste and adjust spices if desired and thin to desired consistency with more coconut milk.
  • If serving with gluten-free pasta, add directly to hot, just drained pasta and the pasta will heat the sauce.  This much sauce is enough for four cups of uncooked pasta. If you want to make half the amount, store in a Mason jar in the refrigerator for up to a week.

Makes 2 cups.
Recipe is reprinted from Slimming Meals That Heal by Julie Daniluk  – published by Random House Canada, a division of Penguin Random House of Canada Limited. All rights reserved.


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