Mac-n-cheese is such a nostalgic childhood food, but the combination of pasta, dairy and butter is a nutrition train wreck. Commercially available, processed versions are even worse! It’s the kind of dish that deserves a green make-over. My vegan mac-n-cheese recipe uses a gluten free quinoa elbows and a cashew based cheese sauce (that can double as a great nacho cheese).

• Gluten Free Dairy Free Mac And Cheese Daiya
• Gluten Free Vegan

I recommend just heating this up in a sauce pan rather than baking it, the way you would a traditional mac-n-cheese. It will dry out and get too thick! When cooking with cashew milk, it’s important to always have a little water or extra cashew milk on hand in case it starts thickening too quickly.

Here are the ingredients you need for Dairy Free Macaroni and Cheese: Mac and cheese:-1 8-12oz. Package of brown rice elbow pasta-1 garlic clove. Gluten free macaroni and cheese is classic comfort food that everyone loves! Firm al dente pasta mixed into a creamy homemade cheese sauce. It doesn't get any better than that! Dinner can be ready in about 30 minutes! Homemade mac and cheese is so much healthier than store-bought box mac and cheese. If you really want to put a pioneer twist on this modern pioneer pie, try making your own grain-free or gluten-free pasta to use in this mac’n’cheese pie! But for modern pioneers who want to stick to the quick, easy, and simplicity of classic mac’n’cheese there are some gluten-free and grain-free pasta options to choose from! How to Make This Gluten-Free Instant Pot Mac and Cheese – Step By Step. Add all ingredients except the cream cheese, shredded cheese, and milk in the inner pot. Close the instant pot lid and turn pressure valve to seal. Cook on manual high pressure for 6 minutes. Allow for a quick pressure release and then add in the remaining ingredients. Meanwhile, heat the oil/butter over medium heat in a skillet. Add in the chopped onion and cook for 8-10 minutes or until the onion becomes translucent and fragrant. Add in the dairy free cream, seasonings, bay leaf and 1/4 cup powdered cheese mix. Bring to a simmer for a few minutes and then remove from heat.

Gluten Free Dairy Free Mac And Cheese Daiya

• 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.

• 1 cup cashews (you can sub another nut here)
• 2 cup water
• 1 package gluten free elbow macaroni (we like Ancient Harvest Quinoa Elbows)

Gluten Free Vegan

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.