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.
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
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.)
Notes
*Be sure to buy only gluten free nutritional yeast or brewer's yeast. Brewer's yeast is only gluten-free if made from molasses.
I have linked a few brands for you below:
Anthony's Gluten Free Brewer's Yeast (from molasses)
Bragg Gluten Free Nutritional Yeast
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I liked you on FB!
Liked you on Facebook.. thanks for the great recipe. I really, really need a new blender for my GF, vegan kitchen! Por favor?
Love Mac and Cheese and this looks so yummy. I’m going to try it! I’m sure it will be fabulous. Thanks for doing all of this wonderful experimenting for all us who need to be gluten free Jules!
I would love this blender to make almond flour!
I have liked you on FB for a long time now, and I really need a new blender! I just chucked my 10-year old one in the trash because it couldn’t hold up to the hard use I’ve been putting it to recently. We make smoothies several times a week, and I also use the blender for soups and sauces. We will miss those until I acquire a new one. If I win this one, I’ll definitely try the GF DF macaroni and cheese, but I’m not sure a lesser blender will be up to the task if I don’t win this one!
This is a great recipe-thanks!!
Interesting combo to try for a non-dairy cheesy sauce!
Would love to win this blender! I have killed a couple of cheaper blenders over the past 2 years with heavy duty blending. I like to blend soups, smoothies, etc. in my blender, would love to try this recipe!
Also – liked you on Facebook!
Starting with a new lifestyle diet change, this blender would be a welcome help!
I forgot to mention that I also subscribe to your blog.
Have you tried this recipe with sunbutter? My son is allergic to wheat, dairy, peanuts, and tree nuts.
Jules, I don’t “Like,”Pin or Tweet,but I do read your blog and enjoy trying your recipes. My chances to win the blender are slim to none, but since having to be GFCF for the past year and half, my 44 year old blender has really gotten used overtime.Thank you for all of the wonderful work you do to help us all stay healthy and enjoy the process.
I would love to have this blender. We make tons of smoothies to encourage my 4-year-old to eat more fruit. I would like a better blender so that I can make soup and yummy recipes like your Mac and cheese.
Already like you on Facebook!
Can’t wait to give the mac and cheese recipe a try — so innovative! Would love to win the new blender! My old one can’t cope with raw diet items like grinding veg/fruit for sauces, or making almond butter, which is an essential for me. Thanks for the chance to win!
I would love this blender. I have done all the requirements. I have a son that loves to watch me cook and eat my food. So I love to make him all kinds of new recipes. And having a blender that I unfortunately cant afford would just top off our days in the kitchen making blender recipes. As Well as using your gluten free recipes with it. Can’t do it with out a blender. Thank You!
I would love this blender to experiment with some gluten free, dairy free, tomato free sauces – my son would love a “tomato” like sauce on his pizza but unfortunately has fructose malabsorption and tomatoes are a no-no.
I liked KitchenAid on Facebook!
I already like you on Facebook, but I also shared you with a friend
I tweeted about the contest on Twitter.
I “Like” you on Facebook.
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