Easy Gluten Free “Sneak the Veggies” Vegan Mac N Cheese
I don’t know about you, but I don’t know anyone who doesn’t love a good mac ‘n cheese. Well, this is a GREAT mac ‘n cheese with a twist. I posted this recipe on my blog this year to celebrate my January Vitamix giveaway; and seeing as I am hosting another Vitamix giveaway to celebrate being the face of the Vitamix recipe and technique videos, it prompted me to remember this trusty recipe as a wonderful “back to school” meal option.
This quick easy Gluten Free Vegan Mac ‘N Cheese is simple and delicious. It is also a perfect way to sneak some extra veggies into your children. You would never know a whole head of cauliflower was the base for this recipe. This is a fantastic vegan alternative to a traditional favorite. If you are not a fan of nutritional yeast you can always use regular dairy cheese.
This dish is perfect when you want to prepare something nutritious and fun quickly! You can complete the sauce and toppings while the pasta is cooking, and the whole meal can be ready in under 20 minutes, and that includes cooking the cauliflower!
I have deliberately left the flavor very mild for small children. You can keep it extremely simple by leaving out the mushrooms, parsley, green onions and minced dried onions. But for adults, you can jazz this dish up with some extra goodies! I like to add in a lot more garlic! You can substitute the mushrooms for any veggies you want for the toppings. Roasted sweet potatoes and pine nuts goes beautifully with this dish, as does broccoli and sunflower seeds, or roasted peppers.
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 color to the sauce you could put in a little bit of cooked carrot, roasted bell pepper or a tiny bit of tomato paste.
Trust me, this gluten free vegan mac ‘n cheese is nutritious and delicious! Enjoy.
Gluten Free Vegan Mac ‘N Cheese
serves 2 – 4
For the pasta:
- 8 ounces (227 grams) gluten-free quinoa pasta elbows or other gluten-free pasta
For the sauce:
- 1 cup soy milk, rice milk or almond milk
- 2 cups steamed cauliflower (about 1 medium head)
- 1/2 cup nutritional yeast or more to taste
- ½ cup raw cashews
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons roasted smashed garlic
- 1 teaspoon raw finely chopped garlic (optional)
- 1/2 teaspoon dried granulated onion powder
- ¾ teaspoon Celtic sea salt
- ¼ teaspoon paprika
- pepper and salt as needed
For the topping:
- 3 cups sautéed mushrooms
- 1 cup chopped fresh continental flat-leaf parsley
- 1 tablespoon gluten-free tamari
- ½ cup chopped green onions
- 1 teaspoon minced dried onions
- Bring a large pot of water to the boil and cook the pasta for about 5 minutes until al dente.
- While the pasta is cooking throw all of the sauce ingredients into your high speed blender (I use a Vitamix) and puree until smooth and creamy. (If you have a Vitamix, you can just blend until the sauce is piping hot in just a few minutes.)
- While the sauce is blending, saute the sliced mushrooms in a tiny bit of olive oil and the gluten-free tamari until tender.
- Drain the pasta.
- Place the pasta back into the post, pour the sauce over, and toss with the mushrooms, parsley and spring onions until well combined.
- To serve top with parsley, spring onions and dried minced onions. YUMMO!
What’s YOUR secret Mac N Cheese ingredient for magic?
Tess Masters, AKA “The Blender Girl” writes a quirky blog called Healthy Blender Recipes, sharing super quick and easy allergy friendly vegetarian, vegan, and raw recipes using a blender, mixer or food processor. All of her healthy recipes are gluten free, and utilise whole foods and natural flavourings and sweeteners. Many of the recipes are also dairy free, egg free, nut free, and soy free. You can search for recipes for specific diets or food allergies by using the handy clickable icons on her website.