Mac & Cheese - Vegan and Gluten-Free
  • 1 lb brown rice elbow pasta, cooked just shy of al dente
  • 3 tablespoons vegan margarine
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon fresh ground black pepper
  • 2 cups unsweetened non-dairy milk (I used plain, unsweetened almond milk)
  • 3 cups Daiya shreds (I used 1 cup cheddar and 2 cups mozzarella, as that's what I had on hand)
  • ½ cup gluten-free and vegan bread crumbs
  • ¼ teaspoon paprika
  1. Preheat oven to 350°F.
  2. In a saucepan, over medium heat, melt vegan margarine.
  3. Add nutritional yeast and black pepper.
  4. Pour in non-dairy milk and add Daiya shreds.
  5. Whisk to mix and reduce heat to medium-low.
  6. Continue to whisk occasionally while shreds melt and sauce becomes smooth. Do not let the sauce scorch.
  7. Once the sauce is smooth and heated through, pour over cooked elbow noodles.
  8. Pour into a casserole dish.
  9. Mix bread crumbs and paprika then sprinkle on top.
  10. Bake about 15 minutes in preheated oven, until sauce begins to bubble and topping browns slightly.
Recipe by These Things I Love at