Wednesday, June 18, 2014

Ultra Creamy Vegan Mac & Cheese - Gluten, Dairy & Soy Free

This is basically a re-posting of my Dairy Free Pumpkin Mac & Cheese with a minor tweak that really sets it apart.  This truly tastes (and feels) like the real deal.  And while there is still pumpkin in this recipe, you won't taste it at all.  It serves to make the sauce rich and creamy.  The small addition of the onion and garlic powder truly enhances the "cheese" flavor in this dish.  This has become a family favorite and I can change it up so many ways.  Adding mix-ins will also make the meal stretch farther and either feed more mouths or provide another meal as leftovers.  It also reheats really well, it, does not get that dry, waxy texture that traditional re-heated mac & cheese tends to get.

Here are just a few of the ways I mix it up...

Tuna Casserole:  Mix in 1-2 cans of tuna (I prefer white albacore), and 1 small bag of frozen peas (cooked) to the prepared mac & cheese.
Mac & Cheese Burger:  Brown 1 package of ground turkey, add about 1 C of pasta sauce, fold into the prepared mack & cheese
Frank & Cheese:  Dice up grass fed beef or Applegate turkey hotdogs and cook in a pan.  Add to the prepared mac & cheese

Ultra Creamy Vegan Mac & Cheese

Gluten, Dairy & Soy Free


1 package of gluten free pasta of your choice (I love Tinkyada Brown Rice Elbows, Shells or Spirals)

2 Tbl. Sp. Earth Balance Buttery Spread (I use the soy free version).

1/2 C Daiya Mozzarella style shreds

1 C Daiya Cheddar style shreds

1/2 C unsweetened almond milk

1/2 C canned or freshly roasted pumpkin

1 tsp. onion powder

1 tsp. garlic powder or roasted garlic powder. (I like the roasted best)

Salt and Pepper to taste.


1.) Prepare the pasta according to the directions. *The best method for Al Dente texture:  Follow the energy saving directions on the package but, check texture after 8-10 min rather than 15.

2.) Drain and rinse the pasta and set aside.

3.) Use the same pot to make your cheese sauce.  Over Medium/High heat, add the Earth Balance, both Daiya shreds, the almond milk, pumpkin and spices all at once.

4.)  Stir briskly and continuously until the shreds have completely melted  It will look lumpy/curdled at first.  Don't fret, just keep stirring.  It WILL come together into a beautiful sauce.  This is what I get after about 3 min...

5.)  Remove from the heat and gently fold in the pasta until well coated.  (Fold in any other prepared mix-in's at this time too)

6.)  Add salt & pepper to taste and enjoy!

 *Affiliate Disclosure: Some (or all) of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers.*

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