This Vegan Gluten Free Mac & Cheeze Will Knock Your Socks Off!

By
Morgan Shupe

 

Vegan-Mac-and-Cheese This is by far one of the most popular dishes that have ever graced the Vega HQ kitchen.  I make this with cashew cheese sauce and use my favorite gluten-free noodles. I always enjoy with a delicious green Vega One Smoothie for some added green power. Make sure to whip up enough for leftovers the next day!

Ingredients

Serves 4

  • 16 oz package of gluten-free pasta of choice, cooked al dente
  • 1 pint cherry tomatoes
  • 2 cups spinach

Topping

  • ½ cup walnuts, finely chopped
  • ½ cup pumpkin seeds, finely chopped
  • Salt and pepper, to taste
  • 1 tsp cayenne pepper
  • 2 tsp paprika

Cheese Sauce

  • 1 ½  cup raw cashews, soaked for two hours (or overnight)
  • 1 ¾ cups water
  • ¼ cup roasted red peppers, chopped
  • 1/3 cup nutritional yeast
  • 1 lemon, juiced
  • 1 clove garlic
  • 1 Tbsp miso paste
  • 1 Tbsp Dijon mustard
  • 1 tsp onion powder
  • 1 tsp sea salt, or to taste
  • 1 tsp paprika
  • 1 tsp cayenne

Preparation

  1. Preheat oven to 350 degrees (F).
  2. Add pasta, cherry tomatoes and spinach into a large bowl, set aside.
  3. Mix together all the topping ingredients. Taste and adjust flavor as desired.  Set aside.
  4. In blender, combine all of the cheese sauce ingredients except for ¾ cup of  water and blend until creamy. Add remaining water and blend again. Taste and adjust flavor as desired.
  5. Add cheese sauce to pasta, cherry tomatoes and spinach. Mix well.
  6. In a large baking dish, pour pasta mixture and cover with topping. Bake for 25 – 30 minutes, check after 15 minutes if topping is darkening too much for your liking, cover with foil. If using individual baking dishes, bake for 10 – 15 minutes less.
  7. When done, let cool about 10 minutes and serve.

Try another comfort food favorite from Chef Morgan: Mushroom Bourguignon

Morgan Shupe
Latest posts by Morgan Shupe (see all)

RELATED ARTICLESMORE FROM AUTHOR