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Since my last post was on the importance of B12 I wanted to share this B12-rich vegan mac’n’cheeze recipe from a friend. It is free from dairy and gluten, packed with B12 from the nutritional yeast, and seriously rich and tasty while being low-fat!

MAC N cheese


Serves 4


  • 400g thick rice noodles
  • 75g nutritional yeast
  • 4 Tbsp tahini
  • 120ml soy sauce or tamari
  • 1 Tbsp vinegar
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground black pepper
  • 1 tsp cayenne (optional)
  • 2 Tbsp olive oil (optional)
  • Salt to taste
  • 1 cup cherry tomatoes (optional)
  • 1 cup fresh spinach, torn (optional)


  1. Fill a large pot about two-thirds full of water, add rice noodles and bring to the boil
  2. Cook the noodles for 8-10 minutes, until soft then remove from heat
  3. Drain excess water so the surface of the noodles and the water are about equal
  4. Add the tahini, tamari and vinegar and stir in
  5. Add the nutritional yeast gradually, stirring out any lumps
  6. If desired, add olive oil to create an extra-silky texture
  7. Add the spices and season to taste
  8. Stir in cherry tomatoes and spinach for a colorful finish

You can also top this with grilled tofu, avocado, or crumbled roasted nori seaweed.

Share your best topping tip in the comments!