Baked Gluten Free Vegan Mac 'n' Cheese: Looks and tastes just like 'regular' mac and cheese, only it's made with gluten free pasta and non-dairy 'cheese'
Gluten-free vegan comfort food at it's finest from Susan O'Brian's new cookbook, Gluten-free Vegan Comfort Food.
Susan says "My friends laughed when I told them I was developing a gluten-free, vegan mac & cheese recipe. They said, 'You can't make a dish that tastes like regular mac and cheese.' But I said, 'Oh, yeah? Well here it is.'"
Total prep & cook time: 60 min
Nutrition Data, 142g Serving: 363 cal, 50g carb, 17g fat, 269mg sodium, 6g fiber, 7g protein, low Cholesterol. Estimated glycemic load 29
Susan Says "Since I developed this recipe, I have found a new 'mock cheddar cheese' that is made from oatmeal, not soy. It's called WayFare Hickory-Smoked Cheddar-Style Spread. It would be good in this recipe if you want to replace the soy cheese. Be adventurous, give it a go! Another vegan cheese that you can use in this recipe is called Daiya. It comes in Cheddar flavor or Pepper Jack. Made from pea protein, it melts and stretches very well."
Susan mentions it in the recipe but it is worth repeating: Have the water for the pasta boiling but don't cook the pasta until the sauce is almost ready.
When cooking the pasta, err on the side of underdone. The pasta still has to be baked and gluten free pasta goes from cooked to mush very quickly!
This was a success and yummy, but 12 servings! My 8 year old, 5 year old and myself finished it off in one sitting. Most fat I've eaten in ages! I was craving something a little salty and high in fat though Julie T.
Savvy Veg Response: Glad you enjoyed the mac n cheese, Julie. Serving sizes can be pretty subjective I guess. For us this recipe made a huge amount of food, although I'm sure some of us (like my husband) ate far more than one serving!
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