Gluten-free Mac-N-Cheese
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For the sauce:
  • 1 cups cashews
  • ½ bell peppers, raw and chopped
  • ⅛ cup nutritional yeast flakes
  • ½ Tablespoons apple cider vinegar
  • 1 Tablespoon agave
  • ½ Tablespoons salt
  • ¼ cup water
  • 1 Tablespoon olive oil
  • ½ teaspoons turmeric
  • Blend everything until smooth in a blender. Set aside until ready to use.
For the cashew milk:
  • 1 cup cashews (you can sub another nut here)
  • 2 cup water
  • 1 package gluten free elbow macaroni (we like Ancient Harvest Quinoa Elbows)
  1. Cook off the package of gluten free macaroni until al dente. In a sauce pan add the cheese sauce and 1 cup of the cashew milk. Heat slowly until the mixture begins to thicken and become creamy. Add more cashew milk if necessary to achieve your desired consistency. Cashew milk thickens very quickly when you cook with it so be sure to keep an eye on your pot and keep the heat low.
  2. When everything is nice and creamy, pour the mixture into a 9"x 9" baking pan and bake at 350 degrees for 15 minutes.
  3. You can mix in other ingredients to give unique character your dish-mushrooms, tomato, broccoli, spinach etc...Truffle oil makes a delicious addition as well.
Recipe by Plant Craft at