Yes Please to Cheese-less Mac & Cheese!

ForĀ the past couple months, I’ve been switching overĀ to a dairy-free lifestyle. Which actually hasn’t been that hardĀ of a transition. Well…except for one detail.

Guys, I love cheese.

And it’s not until I stopped eating cheese that I began realizing just how many recipes include the stuff. Craving some comfort food? Good luck sans the cheddar. In a Mexican mood? Not without that pepper jack. How about a Greek salad? Umm…don’t forget the feta.

Sure. I could simply omit cheese from these dishes, but where’s the pleasure in that? There’s gotta be another solution. At which point you’re probably thinking:Ā Yeah, genius. It’s called vegan cheese.Ā TouchĆ©. But I’m new at this dairy-free business!

Besides, I’m not about scouring Whole Foods for nutritional yeast. Or soaking cashews in water for threeĀ hours. Or you know…whatever.

The point is I’m lazy and need that cheese fixĀ like yesterday.

Which is the inspiration behind my ownĀ formula:Ā Minimum Patience + Maximum Desire =Ā Liquid Gold Sauce in Under 5Ā Minutes.


InĀ keeping with aĀ minimalist theme, I opted for the pre-slicedĀ variety. So, after comparing ingredients in multiple brands, ChaoĀ made the final cut. It’s tofu and coconut-based without any preservatives or GMOs. To sum up, I’m fangirling.

Yep. Over tofu and coconuts. I mean…we’ve all been there.

Something else I’mĀ fangirling over: mac & cheese. And quinoa. Because I’m a wellness blogger. And. We. Eat. Quinoa.Ā So,Ā that combination is howĀ Cheese-less Broccoli Quinoa Mac & CheeseĀ became a thing.

And my taste buds lived happily ever after!



1/2 Broccoli Head (chopped into florets)

1 cup Dairy-FreeĀ Milk (Unsweetened)

2 Vegan Cheese Slices (of Preference)

1/2 cup Quinoa (Organic)

1 tbsp. Extra-Virgin Olive Oil

2Ā tbsp. Spelt Flour*

1/2 tsp. Garlic Powder

1/2 tsp. Sea Salt

*spelt contains gluten, so if you need aĀ GF alternative, check out these options.



  1. Cook the quinoaĀ on your stovetop, following the package instructions.
  2. Pre-heat a saucepan on another stovetop burner, bring to medium, then add the milk,Ā flour,Ā olive oil,Ā garlicĀ andĀ sea salt.
  3. Stir until the consistency thickens, then add yourĀ preferredĀ vegan cheeseĀ and stir again until melted.
  4. Pre-heat a smaller saucepan on yet another stovetop burner, pour in about 1 inch of water, bring to boil, then add the broccoli.
  5. Reduce the heat to medium, then cover your saucepan and steam the broccoli for 5 minutes.
  6. Combine theĀ broccoliĀ andĀ quinoa, then pour theĀ vegan cheese sauce on top, and stir to distributeĀ the flavorsĀ evenly.


Yeaaaaah. IĀ know what you’re making for dinner tonight. Don’t even pretend otherwise. But like…it’sĀ healthyĀ mac & cheese. Why wouldn’t you make it for dinner tonight?


Exactly.Ā *drops wooden spoon*