Healthy Mac and Cheese – Gluten free and Vegan



Mac and Cheese Gluten free and vegan
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Healthy Mac and Cheese - Gluten free, soy free and vegan

Prep Time
5 mins

Cook Time
10 mins

Total Time
15 mins

 

This a favourite dish around here and with the addition of some vegetables and fresh herds it doesn't have to be a naughty treat.

Course:

Dinner
Cuisine:

Pasta
Servings: 4 people

Ingredients
For the Cheese Sauce
  • 1
    cup
    raw unsalted cashews
    soaked 8 hours or overnight
  • 3/4
    cup
    almond milk
  • 2
    carrots
    boiled or steamed until tender
  • 2
    tbsp
    nutritional yeast flakes
  • 1
    tbsp
    apple cider vinegar
  • 2
    tsp
    smoked paprika
  • 1
    tsp
    sea salt
  • 1/2
    tsp
    liquid smoke
    I used hickory flavour
  • 2
    tbsp
    tapioca flour
  • black pepper
    to taste
For the Mushrooms
  • 1
    cup
    mushrooms
    sliced
  • 1
    tbsp
    tamari
    salt reduced
  • 1
    tbsp
    extra virgin olive oil
  • 1/2
    tsp
    liquid smoke
Other Ingredients
  • 500
    g
    gluten free macaroni
    or other gluten free pasta
  • 100
    g
    Noshing Naturally cheddar with peppercorn
    grated
  • fresh parsley
    to garnish

Instructions
For the Mushrooms
  1. Heat frying pan to medium high. Add oil.

  2. Add mushrooms, tamari and liquid smoke and saute until browned. Set aside.

For the Cheese Sauce
  1. Steam or boil carrots till tender. Reserve the water to cook the pasta in.

  2. Add all sauce ingredients, except pepper, to blender and process until smooth and creamy. If you have a high speed blender continue processing until the sauce is warm. Alternatively you can heat the sauce gently on the stove.

  3. Cook pasta as per package instructions, drain pasta and add back to empty pot and pour sauce over the top. Add pepper and grated cheese then stir through to coat all the pasta.

  4. Place in serving bowls and top with mushrooms and fresh parsley.