Baked Gluten Free Vegan Mac 'n' Cheese
Just like 'regular' mac 'n' cheese, with gluten free pasta, non-dairy 'cheese'
Baked Gluten Free Vegan Mac 'n' Cheese: Looks and tastes just like 'regular' mac and cheese, only it's made with gluten free pasta and non-dairy 'cheese'
Gluten-free vegan comfort food at it's finest from Susan O'Brian's new cookbook, Gluten-free Vegan Comfort Food.
Susan says "My friends laughed when I told them I was developing a gluten-free, vegan mac & cheese recipe. They said, 'You can't make a dish that tastes like regular mac and cheese.' But I said, 'Oh, yeah? Well here it is.'"
Total prep & cook time: 60 min
12 Servings
Nutrition Data, 142g Serving: 363 cal, 50g carb, 17g fat, 269mg sodium, 6g fiber, 7g protein, low Cholesterol. Estimated glycemic load 29
Ingredients:
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 tablespoon arrowroot
- 2 cups coconut milk (so delicious, or other milk of your liking), divided
- 1 tablespoon Dijon mustard
- 1/2 cup Tofutti sour cream
- 3 cups grated Follow Your Heart Vegan Gourmet nacho cheese alternative
- 1/2 teaspoon kosher salt or sea salt
- 1/4 teaspoon cumin (if desired)
- Lots of fresh cracked pepper to taste (at least 1/4 teaspoon)
- 4 cups dried, gluten-free pasta (Cook according to package directions, then drain. Do not cook pasta until the sauce is nearly finished, so your noodles are hot but not gummy.)
- 1 tablespoon Earth Balance Natural Buttery Spread or other vegan margarine or coconut oil
- 1/3 cup crushed brown rice crackers
Directions:
- Preheat oven to 350 degrees F
- Heat a large skillet over medium-high heat and add oil
- When the oil is hot, add the onion and sauté until it is translucent and soft, about 4 minutes
- Add in the arrowroot and stir until well blended, then immediately add in 1 cup of the milk and whisk the mixture until it begins to thicken
- Keep whisking the mixture and add in another cup of the milk and the Dijon mustard, and then reduce the heat to medium
- Continue to cook for 2 to 3 minutes, then reduce the heat and add in the sour cream and vegan cheese
- Stir mixture well, and then add in the salt, cumin, and lots of fresh cracked pepper
- Toss this mixture with the cooked noodles, and pour into a baking dish (9" square pan)
- Heat a small saucepan over medium high heat, and add the 1 Tbsp of margarine
- When hot, add the crushed crackers, and stir for 1 - 2 minutes, until lightly browned
- Top the baking dish with the toasted rice crackers
- Bake for 30 minutes, or until mixture is bubbly and lightly browned on top
- The leftovers, if any, can be be stored in an airtight container for 3 -4 days
Recipe Tips:
Susan Says "Since I developed this recipe, I have found a new 'mock cheddar cheese' that is made from oatmeal, not soy. It's called WayFare Hickory-Smoked Cheddar-Style Spread. It would be good in this recipe if you want to replace the soy cheese. Be adventurous, give it a go! Another vegan cheese that you can use in this recipe is called Daiya. It comes in Cheddar flavor or Pepper Jack. Made from pea protein, it melts and stretches very well."
Susan mentions it in the recipe but it is worth repeating: Have the water for the pasta boiling but don't cook the pasta until the sauce is almost ready.
When cooking the pasta, err on the side of underdone. The pasta still has to be baked and gluten free pasta goes from cooked to mush very quickly!
Recipe Comments:
This was a success and yummy, but 12 servings! My 8 year old, 5 year old and myself finished it off in one sitting. Most fat I've eaten in ages! I was craving something a little salty and high in fat though Julie T.
Savvy Veg Response: Glad you enjoyed the mac n cheese, Julie. Serving sizes can be pretty subjective I guess. For us this recipe made a huge amount of food, although I'm sure some of us (like my husband) ate far more than one serving!
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