Vegan Mac and cheese Recipe by Eliah Batchelor – SapoTerra
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Vegan Mac and cheese Recipe


For the cheese sauce

  • 2 potatoes peeled
  • 1 carrot peeled
  • 1 onion peeled
  • 4 tbsp nutritional yeast
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp SapoTerra garlic oil

For the filling

Optional - 150g bread crumbs, 2 tbsp SapoTerra oregano oil, 1 tsp chicken spices


  1. Boil the peeled potatoes, carrot and onion until very tender
  2. Drain and add the nutritional yeast, salt and pepper and blend until smooth
  3. Boil your macaroni with a pinch of salt
  4. Fry the diced carrot and onion in the rosemary oil.
  5. When the onions are translucent add the peas and fry until defrosted.
  6. Add the cheese sauce you made earlier and the macaroni to your vegetable mix and mix well.
  7. Either serve straight away OR add to a casserole dish and top with breadcrumbs (mixed with 1 tsp chicken spices and 2 tbsp oregano oil) and bake for 15 minutes at 185oC