Vegan Mac n’ Cheese

vegan mac n' cheese
Going gluten free and dairy free hasn’t been all that difficult.  There are a lot of GREAT options now to replace foods that contain gluten and dairy foods.  I expected it to be a lot harder and I expected going dairy free would be the hardest.  It turns out that I don’t miss dairy.  It has been going gluten free that has been the hardest.  I LOVE bread and pasta.  I have since discovered gluten free pasta.  For a pasta that is most like wheat pasta, my favorite is Barilla gluten free pasta.
I made this mac n’ cheese this week.  I served it in my favorite Le Creuset mini cocettes.
And I added fresh, seeded, and chopped jalapeños from the garden.  Yes, it’s December 5th and I still have peppers growing!
The day I made these, my youngest son (he’s 18) came home from school and these were sitting on the counter.  He asked if he could have one.  I of course said, “yes”.  I didn’t offer that they were dairy free and gluten free.  He picked one up and headed off to his room with his after school snack 😉  15 minutes later he was back downstairs asking if he could have another one or if these were supposed to be for dinner.  I told him “no, I just wanted to try to new recipe out today because these are gluten free and dairy free”.  His reply was, “Wow! really.  I liked it a lot and I had no idea!”  I smiled and gave myself a check mark for a “mom win”.
Give this a try.  Finding nutritional yeast can sometime be tricky.  I order mine from Amazon.  I like the NOW brand.
  • 1 1/2 cups raw cashews
  • 3 tablespoons fresh lemon juice
  • 3/4 cup water
  • 1 1/2 teaspoons fine sea salt
  • 1/4 cup nutritional yeast (do not substitute with any other yeast)
  • 1/2 teaspoon chili powder
  • 1/2 clove garlic
  • 1/4 teaspoon turmeric
  • pinch of cayenne pepper (optional)
  • 1/2 teaspoon mustard (dijon or yellow)
  • 16 ounces Elbow or shell pasta of choice (gluten-free, if needed)
  • freshly ground black pepper
  • paprika , for garnish


  • seeded and chopped fresh jalapeños
  1. Prepare the pasta according to package directions.

  2. While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and blend again.

  3. Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce (and optional fresh jalepenos). Season to taste and serve warm!

    Recipe from Detoxinsta


2 thoughts on “Vegan Mac n’ Cheese

  1. Rizopia also makes great GF pasta and, if you can tolerate lentils, I LOVE Tolerant Foods lentil pasta! It would be great as part of vegan mac and cheese!

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