Macaroni & “Cheese” Take Two {Vegan} {GF}

One of my very first posts was a Vegan Mac & Cheese recipe. Mac & cheese is one of those meals you can never have too much of. Good thing too considering when you’re a vegetarian and you have a baby, that’s about the only thing you’ll get! I’m not complaining at all that – trying out every one of my friend’s different versions of mac & cheese was a delicious endeavor :).


I love the original Vegan Mac & Cheese recipe but I wanted to come up with a new one that didn’t require soaking cashews overnight. Sometimes I don’t want to wait that long!



This new recipe is ever better than the first in my opinion. It has more protein & fiber but less fat, thanks to the beans instead of cashews, and the flavor of the “cheese” sauce is even tangier.


I mixed sauteed kale into mine again but feel free to leave it out or to switch that with a different vegetable of your choice. This is another great comfort food that is perfect for this colder weather.


Macaroni & “Cheese” Take Two {Vegan} {GF}


  • 1 16oz package of Gluten-Free Elbow Pasta
  • 1 15.5oz can of Cannellini Beans, drained & rinsed
  • 1 large Sweet Potato, peeled, diced and steamed
  • 1 cup Nutritional Yeast
  • 1 clove of Garlic, minced
  • 1 ½ TBSP Dijon Mustard
  • 1 tsp Onion Powder
  • ½ tsp Sea Salt
  • ½ tsp Smoked Paprika
  • ¼ cup Olive Oil
  • ¾ – 1 ¼ cups Unsweetened Almond Milk
  • 1 bunch Kale, or other vegetable of your choice, cooked


Cook pasta according to package directions. Drain and set aside. For the “cheese” sauce, combine remaining ingredients (except for the kale or vegetables of your choice) in a food processor and puree until smooth. Add more almond milk if necessary to reach your desired consistency.

Combine the pasta with your cooked vegetables (if using). Pour “cheese” sauce over and toss to coat. Serve immediately.

3 thoughts on “Macaroni & “Cheese” Take Two {Vegan} {GF}

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