Super Creamy Mac and Cheese (Vegan, Gluten-free, Nut-free, Soy-free, potato-free)

  Who doesn't like mac and cheese (or shells and cheese in this case)?  I have spent a lot o...

 Who doesn't like mac and cheese (or shells and cheese in this case)? 

I have spent a lot of time trying to create great stove-top vegan mac and cheese that doesn't involve soy, commercial vegan cheese products, gluten or nuts. I think I finally have a winner in this fairly easy recipe.


Most vegan mac and cheese recipes out there involve one or more of the following ingredients: soy, cashews or other nuts, potatoes. I am allergic to soy, sensitive to nuts and find potatoes on top of pasta a bit too starchy for my taste. My new simple stove-top mac and cheese recipe is loaded with healthy veggies and good-for-you omega fats. Instead of cashews in this recipe I opted to use hemp hearts. Hemp hearts are a superfood. They offer the optimal balance of omega fatty acids. They are also high in fiber and quite delicious! Blended together with steamed veggies (cauliflower, butternut squash), nutritional yeast, mustard, lemon, spices, coconut oil, olive oil and rice milk, they create a delicious creamy "cheese" sauce. I then heat up the sauce with al dente gluten free brown rice pasta on the stove-top where it all gets decadently thick and creamy. The end result is some serious omnivore-husband-approved mac and cheese. Seriously. I made it for myself, gave him a taste and had to fight to get it back!



Make this mac and cheese for yourself, but make lots in case you have to share.

SUPER CREAMY MAC AND CHEESE 
(Vegan, Gluten-free, Nut-free, Soy-free, potato-free)

PASTA:
  • Gf pasta (shells or macaroni), as much as you desire to make keeping in mind that the sauce recipe is perfect for two servings of pasta (double the sauce recipe if necessary for a family meal)
Semi-cook your pasta until its still quite al dente. It will continue to cook with the sauce later so do not overcook, it should have a nice bite to it. Reserve 1/4 cup of the cooking water. Strain semi-cooked pasta and add to a dry pot. Set aside while you make sauce.

CHEESE SAUCE:
  • 2 cups chopped cauliflower
  • 1/2 cup chopped butternut squash
Steam together until tender then add to a blender with the following ingredients:
  • 1 cup water
  • garlic powder and onion powder (to taste)
  • Pink salt or sea salt (to taste)
  • 1/2 tsp apple cider vinegar
  • Lemon juice (to taste)
  • 1 cup rice milk (unflavored)
  • 1-2 tsp coconut oil
  • 1 tsp evoo
  • 2 tbsp hemp seeds
  • Fresh cracked Black pepper (to taste)
  • 1-2 tbsp nooch
  • 1/4 tsp cumin and 1/4 tsp turmeric
  • 1/2 tsp Dijon mustard
  • 1/4 cup reserved pasta cooking water
Puree everything together until super smooth.

Pour sauce over the pasta in the pot and bring to a simmer. Taste. Add more of any spices you desire (garlic powder, onion powder, salt) until you are satisfied with the flavour (vegan mac n cheese requires a delicate balance of flavors). This recipe NEEDS salt so don't leave it out and don't be too shy with it.

I like this Mac thick and creamy so I cooked it over low heat for awhile to really thicken it up. If it gets too thick add more rice milk and stir. Make sure you don't overcook your pasta though. Once finished I added extra black pepper.

You Might Also Like

0 comments

Advertisement

SEND US AN EMAIL:

Contact Baking Backwards

Name

Email *

Message *

POPULAR POSTS ON BAKING BACKWARDS

Popular Posts

INSTAGRAM

© Danielle Dewar. Powered by Blogger.