Gluten Free Vegan Macaroni and Cheese
Ready In: 15 mins
Serves: 6-8
Ingredients
- 4 cups gluten-free pasta, cooked (Tinkyada brand is great)
- 1 tablespoon olive oil
- 2 tablespoons gluten-free flour (I use sorghum or buckwheat)
- 1⁄2 cup rice milk
- 1⁄2 cup butternut squash or 1⁄2 cup yam, pureed
- 1 (10 ounce) package soy cheddar cheese, cut into 1-inch chunks (Follow Your Heart brand)
- 4 ounces tofutti better-than-cream-cheese (non-hydrogenated, in the yellow pkg)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄8 teaspoon pepper
- 1⁄2 teaspoon garlic powder
Directions
- In a large saucepan over medium heat, heat the olive oil and add the flour, stirring until thick paste.
- Gradually add the rice milk, and cook, stirring every now and then, until the mixture begins to thicken, about 3-4 minutes.
- Add the rest of the ingredients and stir, until the cheese is melted and the sauce is smooth.
- Stir in the cooked noodles and serve warm.
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