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Creamy Vegan Mac and Cheese (Gluten-Free & Nut-Free)
Servings: 4
Calories: 252kcal
This Homemade Gluten-free Dairy-free Mac and Cheese is so easy and good and full of healthy veggies. Bonus, it's nut free too!
Print Recipe
Equipment
- saucepan
Ingredients
- 1 cup carrots (cut into ½ inch pieces)
- 1 ½ cups Yukon Gold potato (cut into ½ inch pieces)
- 2 tablespoons olive oil
- ½ cup coconut milk (or other milk, dairy-free or regular, as desired)
- ½ teaspoon mustard
- 1 teaspoon soy sauce (or tamari; optional)
- ½ teaspoon smoked paprika
- pinch of turmeric
- 1 tablespoon lemon juice
- ¼ cup + 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/4 teaspoons salt (or to taste)
- ½ teaspoon black pepper
- gluten-free pasta (or alternative)
- 2 pieces sun-dried tomatoes (optional; drained if oil-packed. Use either these or soy sauce for umami)
- 1/4 teaspoon crushed red peppers (optional; or to taste)
Instructions
Stovetop Version
- Boil water in a medium-sized pot.
- Peel the carrots and potatoes and chop into 1/2-inch cubes.
- Boil for about 15 minutes until tender.
- Put the vegetables in a blender. Add coconut milk, smoked paprika, turmeric, olive oil, nutritional yeast, mustard, lemon juice, salt, and pepper. Blend until smooth.
- Taste. Adjust salt and lemon as needed.
- Fill the same pot with water and a pinch of salt and bring to a boil.
- Add the pasta and cook according to package instructions.
- Drain and return the pasta to the pot. Pour the vegan cheese sauce on top.
- Stir over low heat, making sure to coat the pasta.
- Optional: Top up with some chilly flakes or vegan parmesan cheese.
- Dig in and enjoy!
Baked Version
- Preheat oven to 325°F and lightly grease an 8x8 inch baking dish.
- Spread the pasta mixture evenly into the pan.
- Top with either some dairy-free cheese and dried parsley or 1/2 to 1 cup additional cheese sauce. .Bake for 15-20 minutes or until the topping is lightly browned.
- If you'd like a crispier result, bake at 360 degrees for 25 minutes until the top is crispy golden brown, watching carefully to prevent burning. You can also broil for 2-5 minutes at the end if you'd like for a crispier top.
- Carefully remove from the oven and serve immediately.
Notes
- I always use gluten free pasta that holds up well during cooking. I recommend using a shape like elbows or shells to really catch all that creamy sauce. Whatever pasta you use, make sure it’s cooked al dente to avoid a mushy texture.
- Don’t skimp on the creamy factor! Use a good quality dairy-free butter to add richness to your cheese sauce. It makes a world of difference to achieve that buttery mouthfeel we all adore in a classic mac and cheese.
- If you want to add more complexity, mix in some dairy-free cheddar cheese or even shredded vegan cheese blends for extra gooeyness.
- If you love a good crust, transfer your mac and cheese to a casserole dish, sprinkle some more dairy-free cheese on top, and bake it until it’s bubbly and golden. Baked mac and cheese has that wonderful texture contrast that is absolutely comforting!
- Since gluten-free pasta tends to absorb more sauce, you might want to make a little extra cheese sauce. It’s better to have too much sauce than too little—nobody likes dry mac and cheese! If you end up not needing it, you can use it for dipping chips, veggies, or making a vegan grilled cheese with this Flax Bread.
- Potato options: You can use other potatoes for this recipe. Yellow Potatoes/Yellow Finns will be the most similar to Yukon Gold. Russet will make a thicker sauce. Peeling is necessary. Sweet potatoes are a great option for a different flavor and color and super smooth texture.
- Optional Flavor Boosters: I recommend choosing either the sun-dried tomatoes or the crushed red pepper. Using both will likely make the flavor too strong.
- Salt: If you use salt in pasta water,
Nutrition
Calories: 252kcal | Carbohydrates: 30g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1012mg | Potassium: 954mg | Fiber: 9g | Sugar: 3g | Vitamin A: 5477IU | Vitamin C: 21mg | Calcium: 25mg | Iron: 2mg | Net Carbs: 21g