Make This Creamy Vegan Mac n Cheez with Immunity Boosting Spices Today

By Jyoti Jain : Posted on : October 05, 2020

The onset of fall weather signifies the end of hot summer days and the beginning of cool fall nights. I am looking forward to taking in the vibrant changing fall colors and the festivities associated with the upcoming holiday season. But fall is also the start of the cold and flu season! This healthy and nutritious dish is the ultimate fall comfort food and packs the power of immunity-boosting turmeric and black pepper. The powerful combination of turmeric and pepper is well proven in fighting the cold and flu naturally. 

The dairy-free and vegan cheez sauce is easy to digest and loaded with the goodness of high fiber and antioxidants rich butternut squash. The heavy, warming moist and soft qualities of the butternut squash help counteract the light, dry and cold qualities of Vata dosha which is predominant in the Fall. The wheat macaroni pasta used here also pacifies Vata.

The cheez sauce requires an extra step to make a roux by browning the flour with olive oil, before adding the blended mixture of butternut squash and coconut milk to it. This will help thicken the sauce and give the mac n cheez its creamy texture. So do not skip on this extra step! The nutritional yeast gives it a cheesy flavor. The turmeric and black pepper used here boost the immunity and are good to use throughout the cold and flu season. 

Do give this creamy and delicious Vata pacifying vegan mac n cheez a try, it makes for the ultimate fall comfort food!

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Vegan Mac N Cheez

(all organic ingredients,  makes ~6-8 servings)


16 oz wheat elbow macaroni pasta

Small butternut squash, roasted

3 cups coconut milk

2 tbsp wheat flour

2 tbsp olive oil

1/3 cup nutritional yeast

1 tsp dry mustard powder

1 tsp apple cider vinegar

½ lemon, juiced

1 tbsp turmeric powder

Black pepper and salt to taste.


Cook the macaroni pasta as per package directions and keep aside. Place the whole butternut squash on a baking dish and roast in a preheated 350-degree oven for 35 mins. Cool and cut into halves, peel, and also scoop out the seeds using a spoon. Blend the prepared baked squash pieces, along with coconut milk, dry mustard powder, apple cider vinegar, turmeric powder, nutritional yeast, and lemon juice. Keep this blended squash mixture aside.

To make the roux, heat the olive oil on a low flame in a stainless steel thick-bottomed saucepan. Add the wheat flour to it. Using a whisk, keep stirring the mixture till the flour is light brown and has a toasty aroma (~ a couple of minutes). Add the blended squash mixture to it and stir till it thickens. The cheez sauce is now ready. Next, add the cooked elbow macaroni pasta to the prepared cheez sauce. Season with salt and pepper. Mix and enjoy piping hot!

This creamy and delicious, Vata pacifying and immunity-boosting Mac and Cheez is the perfect fall comfort food to satisfy your cravings and keep you in balance. Do give this recipe a try and don’t forget to like, comment, and share. After all, sharing is caring.

While you enjoy a bowl of Mac and Cheez sign up to attend a free Breath and Meditation online session, Beyond Breath to learn about SKY Breath Meditation- breathwork and meditation for inner comfort! 

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Jyoti Jain is a culinary instructor, food blogger, and food photography enthusiast and has been teaching the Art of Wholesome Eating (AWE) class through the Art of Living Foundation for over 12 years. You can view more recipes at her personal blog

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