Vegan Gluten Free Mac And Cheese Recipe

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Cook pasta according to package instructions. Blend all the remaining ingredients in a high-speed blender. Mix the cheese sauce into the pasta. Serve and enjoy! Mac and Cheese (vegan, gluten-free) Ingredients Directions. In a medium cast iron skillet, add in 2 tablespoons of vegetable broth. Add in the onions and garlic, and for 2-3 minutes, or until fragrant and the onions become translucent. In a small steamer, steam the potatoes and optional carrots until fork tender, about 8 minutes. This vegan mac and cheese recipe is created in partnership with Daiya Foods, makers of high-quality plant-based products free of dairy, gluten, and soy (great for folks with allergies). I absolutely can’t get enough of their boxed Cheezy Mac, but I challenged myself to make a homemade version.

Vegan comfort food eat your heart out! A decently healthy vegan mac and cheese using whole-foods to create lots of flavour! I wanted to experiment with creating vegan mac and cheese and this recipe is definitely comfort food goals. It does not taste exactly like mac and cheese as it is a lot less greasy and doesn't have cheese in (go figure) but it is super creamy, flavourful and does come close!

Prep Time: 5 mins chopping
Cook Time: 1 hour 15 mins
Feeds: 4

2 cups sweet potatoes

1 small carrot

1 onion

1 cup cashew nuts

1 cup of nutritional yeast (or 2 cups if you live for it!)

5 garlic cloves (roasted)

1/3 cup plant-based milk (add more bit by bit to get the right consistency)

juice from 1/2 a lemon

1 tbsp miso paste (optional)

Vegan Gluten Free Mac And Cheese Recipe Baked

Vegan Gluten Free Mac And Cheese Recipe

1 tbsp mustard

1 tbsp tomato paste

salt & black Pepper

Gluten Free Macaroni And Cheese Recipe

macaroni Pasta

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Vegan Gluten Free Mac And Cheese Recipe Paula Deen

2 tbsp crushed macadamia nuts

2 tbsp bread crumbs

1 tsp chilli flakes

1 tbsp nutritional yeast

1. Soak the cashew nuts for at least 2 hours before cooking.

2. Chop the sweet potatoes, carrots and onion into small chunks. Place into a preheated oven for 30-40 mins until vegetables are roasted and soft. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Slice the head leaving intact the skins of the individual cloves of garlic. Slice 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Place the garlic clove into a preheated oven for 30 mins.

3. Add 5 cloves of roasted garlic, roasted vegetables, cashew nuts, plant-based milk, nutritional yeast, lemon, miso paste, mustard tomato paste, salt and pepper into a food processor and blend until all ingredients have combined.

4. Boil the macaroni pasta until it is Al dente (Al dente pasta will feel firm, not crunchy) then drain. Mix the mac and cheese sauce with the paste and place into a baking tray. Sprinkle the breadcrumbs, macadamia nuts, nutritional yeast, salt and pepper on top and place the mac and cheese into a preheated oven for 20 minutes.

Serve with coconut bacon and enjoy! x

You can also watch me make it step by step here.