GF Vegan Mac & Cheese
I’ve been cooking this recipe for a while to find a tasty combination that doesn’t use any soy or dairy products. I also can’t eat garlic or onion, but I still wanted it to be tasty and have the right ‘cheese’ colour.
I make this version with Gluten Free macaroni and vegetables for the ‘cheese’. To get the cheesy taste, I use nutritional yeast (Nooch) in the ‘cheese’ sauce.
Loaded Mac & Cheese - On top of it all, I load with mountain of other vegetables to make it more nutritious and then bake. Yum!
This is a small GF Vegan Mac & Cheese with just Nooch and Paprika on top.
GF Vegan Mac & Cheese
This serves 2 – 3 people
Ingredients:
‘Cheese’
2 large potatoes (or 3 smaller ones)
2 carrots
1/3 cup of boiled water or veggie stock (add more if you want the sauce thinner)
1-inch cube of ginger
2 tbsp nutritional yeast
Pinch of salt
Other
½ packet of GF macaroni
½ cup mushrooms
½ cup broccoli
Any vegetables you want to add to ‘load’ on the top of mac & cheese eg capsicum, corn, any greens
Additional nutritional yeast for topping
Optional – GF breadcrumbs and a drizzle of oil to make crunchy on top. Paprika or some herbs to add some flavour.
Directions:
Cook potatoes, carrots and ginger until soft. I like to steam my vegetables, but you can boil, microwave or whatever option works for you.
Chop other vegetables for the top of the mac & cheese, as thick or thin as you prefer. Either steam or fry these vegetables ready and put aside.
Mix cooked potato, carrots and ginger with water, nutritional yeast and salt, blend till smooth. If you don’t like the consistency, you can add more water to make this thinner.
While you are preparing other ingredients, cook macaroni until al dente.
Then mix the macaroni and ‘cheese’ blend together. Top with other vegetables to make it loaded mac & cheese.
Top with additional nutritional yeast. For an extra crunchy top, add some breadcrumbs and a drizzle of oil.
Bake on 200 degrees Celsius for approx. 15 minutes or until bubbling & crispy.
Note: For those that can eat onion and garlic, feel free to substitute ginger with one clove of garlic and half and onion. Fry in pan and add to vegetables for blending the ‘cheese’ sauce.
