Mac ‘n Cheese (Vegan + Gluten Free)

Back when I was still at school, Ash and I lived off the ‘blue box’ mac n cheese. You know, the one that magically transforms from a powder into a delicious creamy and cheesy meal. I look at that mac n cheese now with nothing but suspicion. How do they make it into a powder?!? It’s funny how people don’t question that!

Well those days are long over, but I think this mac n’ cheese comes pretty close to the one I remember. And this one is made from vegetables, not powder! Nothing to feel guilty about here. I always try to sneak in as many veggies in a dish as I can, and this one is a perfect example!

Mac 'n Cheese (Vegan + Gluten Free)
 
This creamy and cheezy Mac 'n Cheese is vegan, gluten free, soy free and nut free.
Author:
Ingredients:
Method:
  1. In a medium pot and steamer bring water to a boil. Steam sweet potato and cauliflower until soft, about 10-15 minutes.
  2. Cook pasta according to packet directions. Drain.
  3. While pasta is cooking, add everything except the pasta and parsley to a blender and blend until smooth (I use a Vitamix).
  4. Combine cooked pasta, blender cheese sauce, and parsley in the pot or a large bowl.
Notes:
I use massel brand stock & powders, all are vegan, gluten free and taste great.

Use the code ZIV994 at iHerb and get up to $10 off your first order.

Enjoy! 🙂

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66 comments on “Mac ‘n Cheese (Vegan + Gluten Free)

  1. Your dish may not be vegan. Egg is a major component of pasta. Pasta may also be fortified with additional animal products such as omega 3. You can substitute the macaroni for homemade eggless pasta noodles and some whole wheat products are eggless. Check the ingredients list on the pasta you purchase.

    • Hi, I recommend using gluten free pasta, which is generally made with a combination of rice, corn and/or quinoa. Most wheat pastas are 100% wheat, unless you are specifically buying egg pasta. It’s always best to check the ingredients!

    • I haven’t seen a brown rice pasta that includes egg in the ingredients and there are some great brands out there that don’t get mushy. This recipe looks delicious. I love the additional of cauliflower and sweet potato!

      • Hi Jennifer, I haven’t seen one either. Yes there are some great brands, but there are also a few bad ones that do get mushy (I tried a new brand last night that was like this). You really have to test them all to see which one you like. The sneaky veggies are great for those who hate them!! My partner hates cauliflower and sweet potato but he loves this recipe 🙂

        • I’d have to say that most people who are vegan generally check labeling before purchasing ANY product. The recipe is vegan, if it turns out not to be, its user error and the cook should be more conscious….. Kudos on a recipe that doesnt involve soaking cashews, soy, gluten or miso! I’m really excited to try this out.

          • Hi Babs, yes thats definitely true, even more so when you add allergies into the mix! Thanks! Not an easy feat in a creamy, vegan recipe! Hope you like it 🙂

  2. it looks delicious! does it taste as cheesy as it looks? and if i didn’t have mustard seeds would a dab of yellow or dijon mustard to the trick? thanks 🙂

    • Hi Becky, thanks! Yes it does, the nutritional yeast makes it really cheesy! Yes, dijon mustard would work beautifully, I was just going for a ‘less processed’ ingredient list. Use about a Tbsp and taste from there! Let me know how it turns out 🙂

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  4. Question. Is the sauce supposed to be very liquidy? I realize it’s just blending but I find it odd that a mac&cheese isn’t at all gooey. Just thought I’d ask!

    • Hi Kristen, it will look a slightly too runny at first, but the sauce thickens up. Once you add it to the pasta is should be a good consistency. If you want it a bit thicker, just start out with less almond milk or stock to begin with and add more as you need it.

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  6. I loved this so much! I have been using boxed GF/Vegan mac + cheese, but it feels so amazing to make it homemade. I love the flavor and hidden protein/veggies from the sweet potato + beans/cauliflower. the flavor is spot on. I used 8 oz pasta so I have leftover cheese sauce. Do you think I could freeze the rest of the cheese sauce in a freezer safe container for future meals? thank you!!

    • Hi Shelley, thank you so much for leaving this comment!! I’m not sure how the sauce would go with freezing. It does thicken over time, so if you do freeze it, let it defrost and then add some more milk or stock to it in a blender to get it back to the right consistency. The sauce also tastes good over steamed or roasted veggies. Let me know if it freezes well 🙂

  7. hey Shae! I froze this sauce after I made it about it a month ago with a layer of plastic wrap directly on the sauce in a freezer safe container. I reheated the sauce in the microwave, added some almond milk, and heated some more. I added it to wild rice, pan sauteed mushrooms carrots and onions, and had oven roasted squash on the side. the sauce held up amazingly well and tasted exactly the same! it would be great to have on hand for a last minute mac + cheese. I also left the sauce in the fridge overnight to defrost before fully reheating

    • Hi again Shelley 🙂 Thank you so much for coming back and sharing that! Everyones been asking about freezing the sauce. Your dinner sounds like it was awesome! 🙂

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  9. I just made this for dinner and blew everyone away. Thank you for a great recipe!
    I added roasted red peppers to the cheese sauce puree and it was delish.

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  11. Just made this recipe and loved it! Yea!! Thanks for sharing it. I’m excited to try some of the other recipes you have on your site also. 🙂

    • Hmm I don’t quite remember and I didn’t write that down. From memory I think about 2 large or 4 smaller servings. I will have to make it again and take note!

      • it seems to have made me 4 2-cup servings (technically 5, but 2 of the servings were eaten with a salad). It would go farther with children. I definitely could not have eaten 1/2 this recipe, it’s sooo filling!

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  13. This is delicious and got a thumbs up from a non-veg taste tester. Since some family members like a crispy mac, I popped it in a 13 X 9 pan, sprinkled it w/ crushed walnuts & bread crumbs and baked at 350 for 20 – 30 min. This is a keeper.

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  15. I made this, and the sauce was the consistency of hummus, but a bit more runny. What did I do wrong? I used almond milk and cauliflower, and no onion powder, but other than that I followed the recipe.

  16. hello. I am goign to try this recipe fo rmy son who’se 3… can i find that yeast at a local food store? what if I cant find? can I substitute something?? thank you!!

    • You will be able to find nutritional yeast at any health food store or online. iHerb is a good place to buy it from. There isn’t really a good substitute as nothing tastes quite like nutritional yeast! x

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  18. this was sooooo good! by far the best vegan mac & cheese I’ve ever made. I used pinto beans because that’s all the beans I had, and had to add 1/2 cup extra rice milk to thin it out a bit. I only used 10oz of pasta because I wanted full flavor, but I could easily have used the whole box. Best with some salt and pepper on top before eating. I love the no-guilt when eating this- so much nutrients! And quite filling.

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  20. Hey there:) made this tonight using white sweet potato, so yummy. Wondering if your recipe calls for the orange (yam) or white sweet potato variety? Mine wasn’t as brightly colored as your picture. Thanks!

    • Hi Leah :). I used the orange sweet potato. Sorry for the confusion, we don’t call them yams here and white sweet potato isn’t that common. Hope that helps!

  21. Ummm… why do you use stock powders etc? Even Massel contains hidden MSG: in the form of Yeast Extract.
    Yeast extract is free glutamate and ‘code’ for MSG as it behaves identically to MSG in the body – a flavor enhancer and excito-toxin. As you seem not to like rubbishy additives in your food, I thought you might like to know…
    Sorry!

    • I agree & don’t use them anymore. Didn’t know that back then, live and learn! I have a recipe for chicken stock powder in my upcoming ebook, Gluten-Free Vegan Survival Guide that I now use in my cooking.

  22. Thank you very much for this recipe!

    I doubled the recipe of the sauce to have leftover and used regular italian wheat pasta.
    I also changed the recipe quite a bit just to use what I already had in my fridge/pantry.
    I used dijon mustard and fresh onion, instead of the powder it called for, put less yeast since I added a little bit at a time and tasted (I think I put ¾ of what it called for, and it was plenty), didn’t add the garlic and used ½ regular milk, ½ chicken broth instead of the almond milk. I also mixed some chopped steamed kale to the pasta when I incorporated the sauce.
    It was simply delicious, the texture and the taste was great. I think to make the texture of the sauce more creamy you have to wait after all the other ingredients are well blended in the vitamix or blender and then add the oil, little bit by little bit while blending as if you were making a mayonnaise.
    The dried basil was a nice addition for garnish as well as some hot peppers in oil 🙂

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  24. Well, it maybe be because I’m not vegan but I tried this recipe because I was wanting a healthier version of mac ‘n cheese but this was disgusting. I certainly mean that in the nicest way of course but I couldn’t get the smell out of my house for 24 hours! The nutritional yeast was obviously the culprit and just thinking about it now makes me want to gag. If you’ve never tried it before, in my opinion you won’t like it. I only found this recipe because it was attached to a blog called 52 Healthier Midnight Snacks and thought I’d try it for this years Labor Day special…. Good thing I had back up food! 🙂
    At least now I know I can’t be a Vegan!

    • Hi Rachel, thanks for the feedback. Some people don’t like nutritional yeast but many do (myself included!). I hope you don’t give up on all vegan food after one bad experience with nooch! x

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