Gluten-Free Vegan Classic Macaroni and Cheeze

happy gluten free vegan default image
Share some yum!
Print Friendly, PDF & Email

Note: The Happy Gluten-Free Vegan has recently done away with all Google ads. Instead we have created beneficial partnerships with upstanding companies that we believe bring value to our readers. Visiting our partners helps keep the Happy Gluten-Free Vegan free for everybody. 🙂

We hit up one of our favorite vegan cookbooks, Quick & Easy Vegan Celebrations because we were in the mood for some comfort food. We noticed that macaroni and cheeze was one of the most popular recipes in the books by customer rating, and the only thing that needed to be tweaked in the recipe was substituting the macaroni and bread crumbs with gluten free options.

Classic Macaroni and Cheeze

The Happy Gluten-Free Vegan is thrilled to partner with No Cow,
the BEST vegan, gluten-free protein bars!

(Read about Anne's hospital stay)

no cow plant based protein bars  

 

Yield: 6 to 8 servings

  • 1 pound gluten free macaroni
  • 2 medium yukon Gold potatoes, peeled and diced
  • 1 medium carrot, peeled and diced
  • ⅔ cup diced white or yellow onions
  • 2½ cups water
  • ⅔ cup vegetable oil
  • ⅓ cup raw cashews
  • ⅓ cup raw macadamia nuts
  • 2 teaspoons fine sea salt
  • 2 garlic cloves, chopped
  • ¼ teaspoon dry mustard
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ cup unseasoned gluten free bread crumbs, optional

Preheat the oven to 350°F. Prepare the pasta according to the package directions. Drain and set aside. While the pasta is cooking, combine the potatoes, carrot, onions, and water in a small saucepan over medium heat. Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes or until the vegetables are tender. (The smaller you cut them, the less time it will take.)

Put the oil, cashews, macadamia nuts, salt, garlic, mustard, lemon juice, black pepper, cayenne, and the vegetables and their cooking water into a blender and process until completely smooth. Toss the cooked pasta with the sauce until completely coated. Transfer to a lightly oiled 3-quart casserole dish or place 6 lightly oiled 6-ounce ramekins on a baking sheet and divide the mixture evenly among them. Sprinkle with the bread crumbs, if using. Bake for 30 minutes or until bubbling.

We interrupt this content for this brief announcement: PLEASE help keep the Happy Gluten-Free Vegan free with your donation of any amount:
Other Amount:

Get tested for gluten sensitivity at a fully-qualified lab near you,
no doctor visit required, for only $29 through the Happy Gluten-Free Vegan
partnership with HealthLabs!

This dish will take you back to those childhood days where you ate warm mac and cheese on those cold winter days!

Print Friendly, PDF & Email
Get our instant download Happy Gluten-Free Vegan cookbook!
50 of our favorite recipes for only $7.99

Check it out here, or download it now!:

Sign up here for the Happy Gluten-Free Vegan's free recipes email!

Like this recipe? Show your appreciation for this free resource and help support us!

Other Amount:

Leave a Reply

Your email address will not be published. Required fields are marked *