If using zoodles, then spiralize your zucchinis. Step 3: Meanwhile, boil your favorite pasta as per the instructions on the packaging. Step 2: Prepare the vegetables by chopping the potato and carrot into 1-inch cubes and boiling in salted water for about 10-15 minutes, or until tender. This is the key to blending them into a creamy cashew cheese sauce. Step 1: Soak the cashews in hot boiling water for at least 15 minutes until they are soft. Check the step-by-step photos below for visual instructions.
Plus, for a low-carb, paleo mac and cheese, simply swap out the pasta for spiralized zucchini. This recipe is so easy to make, takes less than 30 minutes, and requires only a few steps. Luckily, these days, with all the ingenious ingredient ‘hacks’ and ‘alternatives’ available, it’s becoming easier to eat an entirely plant-based diet without giving up your favorite dishes! After making the ethical connection, I couldn’t imagine going back to eating dairy and other animal products. In fact, it’s one of the reasons that I stayed vegetarian for so many years (25!) before finally making the leap to Veganism in 2011. However, this healthy vegan mac and cheese is dairy-free, vegan, gluten-free (depending on what pasta you use), paleo (if you use zoodles instead of pasta for a paleo mac and cheese), and filled with healthy fats! And all without compromising on flavor or texture.īelieve me, I know it’s hard to give up cheese. Traditionally, this dish is served with tons of cheese, butter, and milk. Well, this starch is what gives the dairy-free mac and cheese sauce the same, stretchy, ‘ooey-gooey’ quality of a regular cheesy sauce- like magic! I know you’re probably wondering what makes this ingredient so special. Meanwhile, the combination of cashews, nutritional yeast, and lemon juice adds that hint of cheesiness to the sauce, but without any dairy.Īnd then there is the star of this vegan sauce recipe, tapioca flour. This cashew cheese sauce is creamy from the blended nuts and packed with hidden veggies that add flavor and texture to the dish. Plus, with a special combination of ingredients, this vegan mac n cheese manages to mimic the stretchy quality of a dairy cheese sauce, while providing a ‘cheesy’ flavor too. However, I think that’s okay – if anything, I like that vegan versions often manage to taste delicious but be far healthier. Obviously, if we compare a vegan and non-vegan version of a mac and cheese side by side, they won’t taste the same. This recipe remains one of my top favorites, though. In fact, I have a bit of a soft spot for saucy pasta dishes- like this Vegan Alfredo Sauce, Roasted Red Pepper Pasta, or Garlic Butter Pasta. This dish is everything that I want in a creamy pasta dish – smooth, rich, moreish, and yet still surprisingly nutritious. That means that you certainly won’t stop me from eating a creamy, ‘cheesy,’ yet dairy-free mac and cheese!
Gluten free mac n cheese tewksbury full#
I am a full believer in trying to enjoy all the flavors you want, regardless of your dietary needs. The Best Vegan Mac And Cheese You’ll Have
Serve alongside the pasta of your choice or even zucchini noodles (zoodles) for a hearty, comforting dish! And you can, of course, use regular pasta in place of gluten free pasta, too.This easy vegan Mac and Cheese recipe is super simple to make, deliciously ‘cheesy,’ and filled with tons of healthy hidden veggies that add flavor and nutrition. Let the mac and cheese thicken for a few minutes with the lid on the pan, then scoop and serve! Make this once and you’ll be whipping it up from memory at least once a week – it’s definitely a keeper. This is the fun part of the recipe because you can play around with the cheeses you like and/or have in the fridge – you really can’t go wrong! If you want to stick with a more classic sauce though, choose medium-hard cheeses like cheddar, gouda, and fontina. Once the pasta is tender add 1 cup freshly shredded cheese then stir until the sauce is smooth, adding in a splash of skim milk if you need it. See how thick the skim milk gets by stirring with the starches released from the pasta?
Turn the heat to medium then stir constantly until the milk comes to a simmer (mine took about 12 minutes.) Turn the heat down to low then stir constantly until the pasta is tender, another 12 minutes or so.īe sure to stick to low heat because if the milk cooks off too quickly there won’t be enough left to cook the pasta. RELATED Cheesy Salsa Verde Chicken and RiceĪdd the rinsed and drained pasta to a saucepan with 2 cups skim milk, 1 teaspoon salt, and a dash of cayenne pepper.
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