Creamy Vegan Mac & Cheese (Gluten Free)

Preparation 00:25 Cook Time 00:25 Serves 6-7     adjust servings


  • 3 cups (12 oz/340g) elbow macaroni, gluten free if needed
  • 1 tablespoon (12.5g) olive oil or coconut oil
  • 1 large carrot (112g), chopped
  • 1 small yellow onion (72g), halved and chopped
  • 3 garlic cloves, minced
  • 1 cup raw cashews, soaked in water overnight
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dry ground mustard
  • Juice of one lime (1 tablespoon)
  • 1/2 tablespoon tamari/liquid aminos
  • 1/2 cup nutritional yeast
  • 2 teaspoons paprika
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups unsweetened almond milk


  • 1 cup gluten free breadcrumbs
  • salt & pepper to taste (for breadcrumbs)
  • 3 tablespoons vegan butter/coconut oil


  1. Preheat oven to 350 F degrees.
  2. Prepare elbow pasta according to package directions. You can do this while the carrots are being cooked. Drain and pour into a pan (I used Greenlife pans. You can use the same pan as below - just leave the pasta in a colander, then after carrot mixture has been made, add to pan).
  3. In a pan over medium heat (I used Greenlife pans) heat the oil add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender, about 10 minutes.
  4. Remove from heat and allow to cool slightly.
  5. In a large high speed blender add the carrot mixture, cashews, salt and pepper, ground mustard, lime juice, tamari, nutritional yeast, paprika, ground nutmeg, and almond milk.
  6. Blend together for about 1 minute on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary.
  7. Pour the sauce over the Mac and cheese in a skillet. Stir to combine.
  8. Mix breadcrumbs, salt and pepper to taste and vegan butter in a small dish with a small whisk or fork until combined. Sprinkle over the top of the Mac and cheese, covering completely.
  9. Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown.
  10. Remove from oven, allow to cool slightly then serve and enjoy!


Recipe Notes

This recipe is vegan and gluten free.
To make this soy free, you can use coconut aminos instead of tamari or liquid aminos, and soy-free vegan butter.

Prep time doesn't include soaking the cashews overnight.

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