Gluten-Free Vegan Mac N’ Cheese

Gluten-free-vegan-mac-and-cheese

Thanks for sticking with me the past couple of weeks. I’ve moved home and (almost) unpacked and finally can get back to cooking and food blogging. And did I mention how nice it is to have a full kitchen again? It’s very nice.

One of the last things I ate before I moved was a frozen Amy’s rice macaroni and cheese. Blog-worthy? No. But incredibly delicious. I’d forgotten how good macaroni and cheese could be. Naturally I had it on the brain as soon as I got home and decided to make it almost immediately.

Gluten-free-vegan-mac-and-cheese-collage

Trader Joe’s corn pasta is one of the few gluten-free pastas I like; you can’t even tell from the taste or texture that it’s gluten-free. It’s that good. Nutritionally, it’s not the best. But if you’re trying to win over a picky eater—gluten-free or not—it’s a safe bet.

This cheese sauce is made with cashews so it’s not only dairy-free but also soy-free. The nuts also add fiber and protein to the dish. You could substitute 3 Tablespoons of cashew butter in a pinch if that’s what you have on hand.

Gluten-Free Vegan Mac N’ Cheese

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 2 servings):

  • 3/4 cup gluten-free macaroni
  • 1/4 cup + 2 Tablespoons raw cashews
  • 7 Tablespoons(or a scant 1/2 cup) water
  • 2 Tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon turmeric(for color only)
  • 1/4 teaspoon pepper
  • Pepper and basil for garnish

Gluten-free-vegan-mac-and-cheese-sauce-ingredients

Method:

  1. Prepare the macaroni by submerging it in salt water and boiling for 8-10 minutes. Undercook the macaroni slightly.
  2. While the macaroni cooks, make the cheese sauce by blending the cashews in 2-3 Tablespoons of water in a food processor.
  3. Once the cashews are pureed smoothly, add the rest of the water and all of the spices and seasonings. Continue blending until well-mixed.
  4. Drain the macaroni from the water and divide it between two small ramekins. Pour the cheese sauce on top evenly.
  5. Broil at 400 degrees for 5 minutes until the top starts to brown.
  6. Garnish with cracked pepper and chiffonade basil. Serve hot.

Gluten-free-vegan-mac-and-cheese-fork

The basil and pepper help to lighten up the flavor, since no one wants a heavy mac n’ cheese dish in the Summer. The healthy fats in the sauce fill you up for hours and yet taste wholly satisfying. It’s not quite as easy as a frozen meal but well worth the effort.

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17 Responses to Gluten-Free Vegan Mac N’ Cheese
  1. j3nn
    May 22, 2012 | 9:39 am

    Yum! Looks fantastic. I love using nutritional yeast for a cheezy sauce, and cashews are an awesome cream base.

  2. holly
    May 22, 2012 | 10:32 am

    this looks amazing! i was only joking in my tweet 🙂

    ANNNDDD corn pasta? ooh ooh i must try this new trader joes find. hope life is settling down – what are your summer plans??

    • Wannabe Chef
      May 22, 2012 | 10:37 am

      Right now to take as many pictures as I can and relax as much as I can.

  3. Amber K
    May 22, 2012 | 2:23 pm

    I have never had a gluten-free, dairy-free and SOY-free macaroni and cheese before. It looks delicious!

  4. Ela
    May 22, 2012 | 3:40 pm

    Are you doing another chef internship this summer, maybe with a vegetarian place?

    This recipe sounds good, even to me who never got into pasta or cheese…

    • Wannabe Chef
      May 22, 2012 | 3:41 pm

      Nope, nothing turned out this summer so right now the only internship I’ve got is in my kitchen, haha.

  5. BroccoliHut
    May 22, 2012 | 10:12 pm

    I first tried the TJ’s corn pasta during my MNT class (the professor wanted to be sure we understood what GF products tasted like for the purpose of counseling celiac patients). I liked it so well I bought a bag for myself–I find it to be very comparable to regular pasta too. Just wish it were a little higher in protein and fiber!

  6. Teresa
    May 22, 2012 | 11:36 pm

    This was really good. Quick, easy, & I had everything in the cupboard! My teenage daughter even asked for a second batch. 🙂

  7. Jolene (www.everydayfoodie.ca)
    May 24, 2012 | 12:13 am

    That mac and cheese looks incredible!

  8. […] READ FULL RECIPE […]

  9. Kris
    May 26, 2012 | 2:17 pm

    this looks perfect. I recently discovered corn pasta and LOVE it!

  10. autumn
    June 7, 2012 | 6:14 am

    I’m not vegan, but have a serious love for vegan mac and cheese. Creamy Cashews are where it’s at. This looks amazing!

  11. Therese Jenee
    June 29, 2012 | 9:52 pm

    I love the Mac n cheese The best I’ve tried! How many calories and nutrition per serving?

    Thanks

    • Wannabe Chef
      June 29, 2012 | 10:50 pm

      Hi, Therese. The nutritonal information would change a little depending on the type of pasta you use. However, I would estimate each serving to be around 500 calories, with about 15 grams of protein and around the same of fat.

  12. Shannon
    August 8, 2012 | 9:59 am

    So, I thought going gluten free meant giving up nutritional yeast forever. I just saw this and looked up Bragg’s gluten free nooch and FREAKED out. I am so freakin’ excited to try this recipe now.

  13. Sarah
    March 25, 2013 | 3:53 pm

    Does it need the yeast in it? i can’t eat yeast so i a am having a hard time finding recipes that are gluten free, yeast free, dairy free and egg free

    • Wannabe Chef
      March 25, 2013 | 5:14 pm

      Leaving out the yeast won’t affect the texture of the finished dish but it will not taste quite as similar to a cheese sauce.