Pepper Mac n’ Cheese

Total time: 20 minutes

Serves: 3 bowls


2 cup brown rice pasta (dry)
3.5 cups of water
2 tablespoons nutritional yeast
1 teaspoon himalayan salt or celtic sea salt
1 tablespoon of black pepper or more to taste


1. In a pot bring the brown rice pasta and water to a boil. The stir and reduce heat to medium/low.  Keep stirring until cooked and pasta is soft. (approx. 10-20 min).  The pasta will soak up the water enough so it leaves a creamy consistency in the pot. The idea is to reduce the water so no draining at the end is needed. This is the creamy base for the ‘mac n cheese’.
2. Add the rest of the ingredients to the pasta and stir together.
3. You should have something that looks like the photo above! Creamy and cheesy! Add more nutritional yeast if you want is ‘cheesier’.

+ Vegan
+ Gluten Free
+ Dairy free
+ Vitamin B 12
+ Antioxidants

EVERY single recipe on this website uses nature’s ingredients, only.

* Always choose ORGANIC, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray in NYC 2013.

Photo thanks to Rock’n Raw Photos– Raw and Unedited

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved

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Liana Werner-Gray