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Featured Recipe: Mac ‘n “Cheese” With Collards (Vegan, Gluten-Free)

There is nothing more comforting than a bowl of home made mac n cheese! Here is a way to experience it without any dairy or gluten, suitable for people with gluten sensitivities and vegans!
Course Main Dish
Cuisine Gluten-Free, Vegan
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 People



  • 227 Grams "Ancient Harvest" Organic Quinoa/Corn Pasta Elbows
  • 1 Bunch Collard Greens 1 Bunch = 3 Cups Chiffonade Cut
  • 0.5 Cups Onion Diced
  • 2 tbsp Garlic Minced
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Smoked Paprika

"Cheese" Sauce"

  • 2 Cups Raw Cashews
  • 0.25 Cups “Filsinger’s” Apple Cider Vinegar
  • 2 Cups Nutritional Yeast
  • 0.5 Cups Onion
  • 1.5 Cups Water
  • 1 tsp Sea Salt


  • Add quinoa elbows to 4L of salted, boiling water, turn down the heat and simmer for 6-8 minutes and strain.
  • Sautee your collards, onion, garlic and smoked paprika in olive oil for 6-8 minutes on medium heat.
  • In a high speed blender, blend all of the “Cheese” ingredients until smooth.
  • Combine everything in a large mixing bowl and spread into a parchment-lined baking dish.
  • Bake in a preheated oven at 375F for 25 minutes and enjoy!


Each Serving Contains:
1076 calories; 77 g protein; 40 g total fat (0 g trans fat); 103 g total carbohydrates (Only 7 g of sugar!); 517 mg sodium