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!
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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
Gloriously Vegan Noochilicious GF Nutritional Yeast
Terrasoul Superfoods Gluten Free Nutritional Yeast
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.