Creamy Vegan Mac & Cheese (Gluten Free)
This Creamy Baked Vegan Mac and Cheese is undeniably divine! Made with an amazing, cashew based 'cheese' sauce, it's the perfect addition to any meal!
Ingredients
Creamy Vegan Mac & Cheese
- 3 cups elbow macaroni gluten free if needed, 12 oz/340g
- 1 tablespoon olive oil or coconut oil, 12.5g
- 1 large carrot chopped, 112g
- 1 small yellow onion halved and chopped, 72g,
- 3 garlic cloves minced
- 1 cup raw cashews soaked in water overnight, rinsed and drained OR just easily boiled for 5 minutes*
- 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 sauce or liquid aminos
- 1/2 cup nutritional yeast
- 2 teaspoons paprika
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups coconut milk
Breadcrumb Topping
- 1 cup gluten free breadcrumbs
- salt & pepper to taste for breadcrumbs
- 3 tablespoons vegan butter or coconut oil
Instructions
Creamy Vegan Mac & Cheese (Gluten Free)
- Preheat oven to 350 F degrees.
- Prepare elbow pasta according to package directions. You can do this while the carrots are being cooked. Drain and pour into a pan (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).
- In a pan over medium heat 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.
- Remove from heat and allow to cool slightly.
- 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.
- Blend together for about 1 minute on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary.
- Pour the sauce over the Mac and cheese in a skillet. Stir to combine.
- 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.
- Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown.
- Remove from oven, allow to cool slightly then serve and enjoy!
Notes
*You can easily boil your cashews with just enough water covering them for 5 minutes. Drain, let cool, and proceed! This way you can make the recipe the same day.
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. If you try this Baked Vegan Mac and Cheese please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen. This post is sponsored by GreenLife Cookware. All opinions and text are my own. Thank you for supporting the brands that support Jessica in the Kitchen.
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. If you try this Baked Vegan Mac and Cheese please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen. This post is sponsored by GreenLife Cookware. All opinions and text are my own. Thank you for supporting the brands that support Jessica in the Kitchen.
Nutrition
Calories: 480kcal | Carbohydrates: 58g | Protein: 14g | Fat: 23g | Saturated Fat: 11g | Sodium: 404mg | Potassium: 432mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1721IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 4mg