How to Make Creamy Gluten-Free Vegan Mac and Cheese That You’ll Love
This recipe for gluten-free vegan mac and cheese delivers all the comfort without the dairy or gluten! It’s creamy, cheesy, and entirely plant-based, making it a perfect option for those with dietary restrictions or who prefer healthier choices. Packed with flavor from nutritional yeast, this mac and cheese is not only delicious but also easy to make!
Nutritional Value (per serving):
- Calories: 350
- Protein: 12g
- Carbs: 42g
- Fat: 14g
Ingredients:
- 12 oz gluten-free elbow macaroni (I recommend Barilla)
- 1 cup raw cashews (soaked for 2 hours)
- 2 cups unsweetened almond milk (or any plant-based milk)
- 1/2 cup nutritional yeast (Bob’s Red Mill for a cheesy flavor)
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric (for color)
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
Cook the Macaroni: Bring a large pot of salted water to a boil. Add the gluten-free macaroni and cook according to the package instructions until al dente. Drain and set aside.
Prepare the Cheese Sauce: In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, turmeric, and Dijon mustard. Blend until smooth and creamy. Season with salt and pepper to taste.
Combine: Pour the sauce over the cooked macaroni, stirring until the pasta is well-coated in the creamy vegan cheese sauce.
Serve and Garnish: Transfer the mac and cheese to a serving dish and garnish with fresh parsley if desired. Serve hot and enjoy your gluten-free, vegan comfort food!
