Does it really get better than mac ‘n cheese? My kids love it. I love it. It’s an easy meal guaranteed to be a family favorite.
You know I’m all about that dairy cheesy goodness. But, I’m also about options and alternatives and I don’t think you should have to choose if you don’t need to. Non-dairy sauces that are really really good and fun to make. After I saw how much you LOVED this vegan queso dip, I KNEW a version of that cheesy sauce would be perfect for mac ‘n cheese.
If you’re loving that vegan queso as much as me, you have GOT to try this jackfruit burrito bowl too. So flavorful and fun!!
At some point I suppose I should put an actual real cheese recipe up on the blog for mac ‘n cheese, but for now, I am loooving the cashew base of this vegan cheese sauce. Plus, why has nutritional yeast just entered my life? It’s amazing and shockingly cheesy and yet dairy free? Why did no one tell me?
So let’s make some dairy free, paleo, and vegan macaroni and cheese!
Cook your chickpea pasta according to package directions and drain. Place back into the pot.
Place the cashews, nutritional yeast, almond milk, onion powder, garlic powder, paprika, and salt into the food processor or blender. Blend until smooth.
Pour the cheese sauce over the chickpea pasta and mix to combine.
Top with fresh herbs (optional because my kids freak out of little bits of green are in their meals so I only add fresh herbs for the adults).
Recipe
Gluten Free Macaroni + Cheese
Macaroni + Cheese is an easy meal guaranteed to be a family favorite. It’s made with chickpea pasta so it’s lower carb compared to traditional pasta, gluten free, and vegan!
Ingredients
- 8 oz. chickpea pasta
- 1 cup cashews, soaked 12+ hours, drained and rinsed
- 1/2 cup nutritional yeast
- 3/4 cup unsweetened almond milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- pinch paprika
- 1/2 teaspoon sea salt
Instructions
- Cook your chickpea pasta according to package directions and drain.
- Place the pasta back into the empty pot.
- Place the cashews, nutritional yeast, almond milk, onion powder, garlic powder, paprika, and salt into the food processor or blender.
- Blend until smooth.
- Pour the cheese sauce over the chickpea pasta and mix to combine.
- Top with fresh herbs (optional)
Tips
Serving : Calories 440; Fat 16.4g (Sat 2.2g); Protein 28.6g; Carb 57.2g (net carb 42.4g); Fiber 14.9g; Sodium 271mg
Enjoy!! xo
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I was so excited to try this and thought about it all day while the cashews were soaking! However, when I saw the recipe called for vanilla almond milk, I was a little hesitant about adding it but your recipes have always turned out great and I had Califia’s unsweetened vanilla almond milk on hand so I decided to try it. Unfortunately, the sauce turned out to taste like vanilla and couldn’t be saved. I’m wondering if the vanilla was a typo or if the brand I had just had too much vanilla flavoring? I’m sure the sauce would be great without!
YESS ok so some brands are definitely more vanilla-y. I had vanilla on hand that isn’t too distinctively vanilla. So, that’s what I used but you should probably use just regular unsweetened – I’ll update the recipe. Sorry the vanilla was too much and the sauce was ruined – I’m so bummed for you!! 🙁
I got all excited for a paleo Mac and cheese, but chickpeas aren’t paleo! Do you have any other noodle substitute that is paleo?
Ah I totally forgot about chickpeas!! haha maybe put the sauce on some sweet potato noodles or whatever your favorite paleo-friendly noodle 🙂
Omg I can’t get over this recipe! So good, thank you!
Ah I’m so glad you love it!! xo