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Pre-Halloween Baked Mac UnCheese


Baked vegan and gluten-free mac and cheese recipe

It’s Halloween week and that means costumes, candy and throwing those house rules for health out the window as we slip into some synthetic costumes and collect high fructose corn syrup made into all different crazy kinds of things. Right?!

I don’t have kids, but my current plan when I do is to find somewhere to be on Halloween where Halloween doesn’t exist. Sure, my future kiddos might hate me, but hopefully I can get away with it for a few years at least. And of course costumes will be part of everyday life, so that won’t be a thing anyway.

I have heard of all kinds of alternative Halloween options, whether it’s reverse trick-or-treating, allowing your kids to binge their sweet little faces off on you-approved treats, or just letting them go door-to-door and collect candy, inviting them keep a few things and then donating the rest.

What I want to share with you today is not really any of those things, but how to send your kidlets (and yourselves) out into the night with some hearty fuel in the belly so that maybe everyone will be too full to fill their faces with candy.

I remember the pre-Halloween meals my mom would craft up. Sometimes they were big mighty lasagnas, and then we moved into the homemade submarine sandwich. It was the kind of food you could eat with minimal supervision and kind of just kept everyone happy.

And so today, I am sharing a seriously warm, hearty, and super simple veg-infused mac and cheese that I know you are going to LOVE (and the kiddies will to). Make this and then tell me all about it!


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Baked vegan and gluten-free mac and cheese recipe

Vegtastic Mac and UnCheese

  • Author: Meghan Telpner
  • Total Time: 1 hour
  • Yield: 6 servings 1x


A simple baked vegan, gluten-free and dairy-free macaroni and cheese.



Best Creamy UnCheese Sauce Ever

  • 2 cups raw cashews
  • 1/3 cup
  • nutritional yeast
  • 1 tsp yellow mustard powder or ground seeds
  • 1 tsp turmeric
  • pinch of cayenne pepper
  • 2 tsp teaspoons sea salt
  • 1/4 cup lemon juice
  • 1 1/2 cups water

The Rest Of The Mix

  • 1 16 oz package of gluten-free macaroni noodles (I used the Tinkyada brand brown rice elbows)
  • 1 14oz package sprouted firm tofu or 2 chicken breasts (first browned in a pan)
  • 2 cups broccoli florets, bite size
  • 2 cups cauliflower florets, bite size


  1. Preheat oven to 350F.*
  2. Place all UnCheese sauce ingredients into your food processor or high speed blender and mix until perfectly smooth and creamy. Set aside.
  3. Cook noodles as directed on package.
  4. Wrap tofu in clean cloth and place books or plates on top to press out extra liquid and allow tofu to become more firm. If using chicken*, slice into bite size pieces and lightly brown and set aside.
  5. Lightly steam broccoli and cauliflower just until fork tender.
  6. Once tofu is well pressed, cut into 1/2 inch pieces.
  7. Once pasta is ready, in a large mixing bowl, mix together pasta, broccoli, cauliflower, tofu/chicken and cream sauce.
  8. Transfer the mix into an oven-safe casserole dish or glass pyrex and bake uncovered for 30 minutes*.
  9. Remove from oven and serve.


* The baking step is optional. If you are omitting the baking, please ensure your chicken is cooked through before serving. If using tofu, lightly sauté before mixing into pasta.

  • Prep Time: 20 mins
  • Cook Time: 40 mins

More Halloween Inspiration


3 responses to “Pre-Halloween Baked Mac UnCheese”

  1. Leslie Durkin says:

    WOW! That was amazing!! I obviously just eat this delicious dinner. I had a block of tofu in the fridge and did not have anything planned for it. I came across this recipe I had kept in my file from quite a while ago and really wanted to do an “Uncheese” sauce/dish. Thanks for a great meal Meghan….again!!

  2. loretta says:

    Meghan, I wonder if you have a nut-free option for this mac uncheese. I have yet to try this recipe. thanks.

    • Meghan Telpner says:

      You could try it with sunflower or sesame seeds. These have a strong flavour, so it won’t be as mild and neutral as the cashews – taste and adjust seasonings as you go. You could also try coconut cream and reduce the liquid – I haven’t tested this, so you’d have to reduce the water and play around with the flavours and consistency to your tastes.

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