Gluten Free Vegan Macaroni & Cheese Recipe

Name: Gluten Free Vegan Macaroni and Cheese Recipe
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 2 medium white potatoes (14.5 ounces/420 grams), peeled and diced; 1 large carrot (2.5 ounces/75 grams), peeled and diced; 1/2 cup yellow onion, diced; 1 tablespoon extra virgin olive oil; 1 cup water; 1/4 cup cashew, almond, peanut or sunflower nut butter; 1 teaspoon sea salt; 1/2 teaspoon minced garlic; 1/3 cup vegetable oil of choice (I used safflower); 1 teaspoon Dijon or spicy brown Mustard; 1 tablespoon lemon juice; 1/4 teaspoon yellow mustard powder; 1/4 teaspoon turmeric; 4 teaspoons gluten-free nutritional yeast or brewer’s yeast*; 1/2 teaspoon cayenne pepper; 1/2 teaspoon cracked black pepper; ¾ cup water; 12-16 oz. gluten-free macaroni noodles (Bi-Aglut® GF Elbow Noodles; Ancient Harvest Quinoa® Elbow Noodles; Barilla® Gluten Free Elbow Noodles; Tinkyada® Brown Rice Elbow Noodles, etc.); OR corn chips for nachos (or to crush and sprinkle on top or baked macaroni)

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Let’s face it, a really good gluten free vegan macaroni & cheese recipe is hard to come by. Sure there are a couple boxed mixes, but nothing to look forward to, and certainly none that’s remotely healthy.

But THIS … this gluten free vegan macaroni & cheese recipe is something special! The key is in the vegan cheesy sauce that’s just as good served as a vegan nacho “cheese” sauce. I could seriously eat it out of the bowl.

Let’s get realistic here folks, the boxes of processed macaroni noodles and fake cheese powder aren’t really “real” anyway, so don’t start turning your nose up at my GFCF version. You’re going to have to trust me on this, though. Take a look at the ingredients — no way could this work, right!? Wrong! It’s MAGIC!

We served this magical gluten free vegan mac and cheese dish again this weekend to a group and after they had all gone back for seconds we asked if anyone could guess what was in it. That stopped folks in their tracks because they had of course assumed it was cheese. Or vegan cheese, I suppose.

Hardly! “There was no cheese or vegan cheese harmed in the production of this dish!”, we announced. Which stumps people who have just enjoyed a plate of something called macaroni and cheese (and loved it.). After some worthy guesses about spices and such, they pretty much gave up, which is the way it should be with magic, don’t you think?

Like I said, you’re going to have to trust me and try it for yourself! It’s actually a much healthier dish all around, and all the parents who’ve tried it have loved it too! (We actually ran out of chips to dip in the cheesy sauce at my cooking demonstration – everyone loved it!)

Cheesy texture, great taste, GFCF and healthier?! What’s not to love?!

Oh and it’s basically whipped up in your blender or food processor, so there’s that.

It’s pretty fun to throw this recipe together.

blendtec gluten free vegan mac and cheese sauce process — Blendtec blender with gluten free vegan cheese sauce, mid-blend.

There’s lots to love here, folks! Your new favorite gluten free vegan macaroni and cheese recipe is just waiting for you to try it!

Gluten Free Vegan Macaroni and Cheese Recipe

Yield: serves 8-10

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

This gluten free vegan macaroni and cheese recipe is one of those recipes you could call MAGIC. There's just no way these healthy ingredients could actually combine together -- without cheese -- to make these savory cheesy sauce, but somehow they do. I guess you'll just have to try it for your self!

Ingredients

2 medium white potatoes (14.5 ounces/420 grams), peeled and diced
1 large carrot (2.5 ounces/75 grams), peeled and diced
1/2 cup yellow onion, diced
1 tablespoon extra virgin olive oil
1 cup water
1/4 cup cashew, almond, peanut or sunflower nut butter
1 teaspoon sea salt
1/2 teaspoon minced garlic
1/3 cup vegetable oil of choice (I used safflower)
1 teaspoon Dijon or spicy brown Mustard
1 tablespoon lemon juice
1/4 teaspoon yellow mustard powder
1/4 teaspoon turmeric
4 teaspoons gluten-free nutritional yeast or brewer’s yeast*
1/2 teaspoon cayenne pepper
1/2 teaspoon cracked black pepper
¾ cup water
12-16 oz. gluten-free macaroni noodles (Bi-Aglut® GF Elbow Noodles; Ancient Harvest Quinoa® Elbow Noodles; Barilla® Gluten Free Elbow Noodles; Tinkyada® Brown Rice Elbow Noodles, etc.)
OR corn chips for nachos (or to crush and sprinkle on top or baked macaroni)

Instructions

In a large non-stick skillet, cook the potatoes, carrot and onion in olive oil and 1 cup water. Cover and cook over medium heat, stirring occasionally.

Do not let the vegetables dry out; if they are cooked but water remains in the skillet, remove the lid to allow the excess water to cook off. Once they are fork tender, transfer to a blender or food processor and pulse until smooth.

Add nut or seed butter, salt, garlic, oil, mustard and dried mustard, lemon juice, nutritional yeast pepper and water. Pulse until fully integrated. Taste and add more of any particular ingredient to adjust taste to your preference. Thin with more hot water, if necessary.

Prepare noodles according to package directions. Drain. Add sauce, stirring to evenly coat noodles. If desired, sprinkled crushed corn chips on top and bake for 10 minutes at 400° F to crisp the top.

Serve warm, tossed with gluten-free macaroni noodles or use as a nacho cheese dip or spread!

To drizzle over chips, thin the sauce with hot water until it is the consistency you desire.

(Approximate nutrition for each serving: 192 calories, 15g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 307mg sodium, 14g carbohydrate, 2g fiber, 2g sugars, 3g protein, 5Est GL.)