Vegan Gluten Free Mac N Cheese

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender

It is DAY 29 of "I LOVE Vitamix" month and we're down to the last 3 days of the Vitamix giveaway. It has been an amazing month of celebration and the response to this giveaway has been mind blowing!

Today we continue our love affair with all things well blended with Vitamix Recipe #29: Gluten Free Vegan Mac N Cheese. This quick easy pasta dish is simple and delicious. This is a perfect way to sneak some veggies into your children without them knowing it. If you are serving this mac n cheese to small children, you can omit the mushrooms, parsley, green onions and minced dried onions. But for adults, you are going to want to jazz this dish up with some extra fixins!

What I love about this dish is that you can be completing the sauce (thanks to Vitamix) and toppings while the pasta is cooking, and the whole meal can be ready in under 20 minutes, and that includes cooking the cauliflower! This mac n cheese is a fantastic quick healthy meal the whole family can enjoy. It is a lifesaver when you have had a hard day and you have limited time in the kitchen.

I have deliberately left the flavour very mild for children. But feel free to spice this up with some cayenne pepper or chili powder. Best thing about this dish? You would never know there is cauliflower in it!

**If you need to make this sauce nut-free you could blend in some avocado for the creaminess. If you want to add some orange colour to the sauce you could put in a little bit of cooked carrot, roasted bell pepper, or a tiny bit of tomato paste.

Vegan Gluten Free Mac N Cheese

Vegan Gluten Free Mac N Cheese

8 oz / 227gms gluten free pasta elbows

sauce ingredients:

1 cup almond milk

2 cups steamed cauliflower

1/2 cup nutritional yeast

½ cup raw cashews, soaked, then drained

1 tablespoon freshly squeezed lemon juice

1 tablespoons minced garlic

1/2 teaspoon dried granulated onion powder

¾ teaspoon Celtic sea salt

¼ teaspoon paprika

season with pepper and salt

topping ingredients:

3 cups sautéed mushrooms

1 cup chopped fresh continental flat-leaf parsley

1 tablespoon wheat-free tamari

½ cup chopped green onions

1 teaspoon minced dried onions

  1. Bring a large pot of water to the boil and cook the pasta for about 5 minutes until al dente.
  2. While the pasta is cooking throw all of the sauce ingredients into your blender and blast on high for about 60 seconds until smooth and creamy.
  3. **If you have a high-speed blender you can just blend until the sauce is piping hot in just a few minutes.
  4. While the sauce is blending, saute the sliced mushrooms in a tiny bit of olive oil and 1 Tbsp wheat free tamari until nice and tender.
  5. Drain the pasta.
  6. Place the pasta back into the post, pour the sauce over, and toss with the mushrooms, parsley and spring onions until well combined.
  7. To serve top with parsley, spring onions and dried minced onions.

Serves 4


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