Vegan Macaroni & Cheese

vegan macaroni & cheese

Vegan macaroni and cheese. YES. It’s vegan! I’m ALL for it, and you are too I can sense it through the screen! haha but for real. Vegan macaroni and cheese. Just wow. I am blown away. Let me just tell you a story about mac n’ cheese… when I was a kid Kraft Mac n’ Cheese is something I’d eat practically everyday. I do not recommend doing this, as it is highly processed and extremely unhealthy. 🙁 my poor developing body! haha so let’s just say I’m excited about the fact that I recreated this vegan, gluten free & healthy version. Booyyyaaaa!

vegan macaroni & cheese

So yeah! This macaroni and cheese is 100% vegan, meaning dairy free! Yeeeessss! Also, it is gluten free too! I try to avoid wheat due to gluten – it does notttttt do me good! I swear everytime I consume gluten I basically have a mini-death. For the following 3-4 days I basically cannot eat without extreme pain. I know for sure I’ve got a gluten intolerance of some kind. I just avoid it and I’m perfectly okay! 🙂

vegan macaroni & cheese

So naturally, I got excited when I found elbow macaroni noodles made from rice flour! I found it at a local asian market here in Florida! Heck yes. Alright! Do you guys want this recipe yet? Of course you do! Let’s go!

If you decide to recreate this recipe and take a photo, please tag me on Instagram @platedbykay + #PlatedByKay! I love to see your recreations!

 

Vegan Macaroni & Cheese

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 2-3 medium white potatoes
  • 3 medium carrots
  • 1 small onion
  • 2 cloves garlic
  • 1/2 cup nutritional yeast
  • 1 tsp turmeric
  • pinch of salt
  • 1 tsp sriracha
  • 1 tbsp organic mustard
  • 1 tsp cornstarch
  • gluten free noodles of choice

Instructions

  1. Cut potatoes, onions & carrots into chunks, place in a pot of water and bring to a boil

  2. Allow to simmer for 25 minutes until fork tender

  3. While they boil, begin cooking the noodles as per instructions

  4. Once veggies are done, strain most of the liquid keeping 1.5 cups of it aside

  5. Place veggies and reserved boiling water into a high speed blender and blend with garlic, turmeric, nutritional yeast, salt, mustard & sriracha. Blend until smooth

  6. Place blended mixture into a saucepan and mix in cornstarch

  7. Allow to simmer on low heat stirring constantly until sauce thickens

  8. Add cooked noodles and stir until well incorporated

  9. Serve with steamed broccoli & extra nutritional yeast! ENJOY!

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