Easy Mac & Cheese - Vegan, Gluten-Free & Nut-Free
The creamiest, dreamiest and most-loved comfort food... mac & cheese!
Ingredients
- 1 340g box macaroni - I used gluten-free Catelli
- 1/3 cup butter - I used Earth Balance
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 1/2 tbsp 1 for 1 Gluten-Free Flour - Bob's Red Mill or Bulk Barn Brand
- 2 cups non-dairy milk - I used unsweetened oat milk
- 2 tbsp nutritional yeast
- 1/2 cup shredded cheese - I used Daiya cheddar farmhouse block
- 1/2 tsp yellow mustard
- 1 tsp sea salt - or more to taste
Instructions
- Cook pasta to al dente, drain and set aside (do not overcook!)
- In a large skillet or dutch oven, over medium heat, melt butter.
- Add garlic and onion powder to butter. Stir for just under 1 minute, to allow the flavours to blossom.
- Add the flour 1/2 tbsp at a time and stir/whisk into butter, ensuring minimal clumps remain.
- Pour in the milk 1 cup at a time and stir/whisk well to work into butter/flour mix. Again, ensuring no clumps remain.
- Add in nutritional yeast, cheese, mustard and salt. Keep stirring until most of the cheese has melted.
- Remove from heat and add in pasta. Stir well and add additional sea salt if necessary.
Notes
*As mentioned in blog post, the brands mentioned have proved to be the most reliable (and delicious!). I super strongly recommend Earth Balance and shredded Daiya Cheddar Farmhouse Block for this recipe.
** If you can tolerate gluten, go ahead and use traditional macaroni and all-purpose flour.
*** This pasta keeps extremely well in the fridge for up to 2 days.