Macaroni and Cheese doesn’t have to just be for those dairy eating folks! You’re in luck – here is a delicious vegan and gluten free macaroni and cheese recipe.
1 lb. elbow macaroni
2 medium carrots, peeled and diced
1 large russet potato peeled and diced
1 onion, diced
1 garlic clove chopped
2 cups of vegetable stock
¼ cup raw unsalted cashews
1/4 cup nutritional yeast
1 cup almond milk
1 tablespoon kosher salt
1 teaspoon Braggs amino acids
1 teaspoon garlic powder
Freshly ground black pepper
1 cup gluten free breadcrumbs
1 teaspoon dry mustard
Preheat the oven to 350 degrees
Dice all the veggies into similar size cuts (don’t be too worried about precision because you will blend this all together later.)
Sauté onions in olive oil until translucent, add potatoes and carrots, cashews and 1 cup of vegetable stock. Cover and turn down heat to a simmer until all liquid is evaporated and veggies are soft. (May need to add additional liquid). Allow the veggies to cool and then place in a blender or Vitamix with remaining ingredients. Blend until smooth and check seasoning.
Boil water and cook the noodles according to the package directions. Drain
Mix the cooked noodles with the cheese sauce and put in a 9×13 casserole dish.
In a small sauté pan, heat 1 teaspoon olive oil. Mix the breadcrumbs and dry mustard together and heat over medium heat until lightly toasted. Top the macaroni and cheese.
Bake for 45-60 minutes – cover with foil only halfway through. If you want it even more browned on top, turn on the broiler for 2-3 minutes.