Gluten-free vegan “grown-up” mac and cheese.

I was determined not to let our dietary restrictions get in the way of my craving for mac and cheese (a rare thing), so I didn’t… I usually make mac and cheese (the dairy kind) with butternut squash this way, to get some color and extra vegetables. It really brightens up the cheese sauce. I am pleased to say that this tastes nothing like soy milk (not generally a fan…)

Gluten-free vegan “grown-up” mac and cheese, step by step (didn’t measure much)

Make rice pasta (I had rotini).

Cook half a small butternut squash (halved) in the microwave, about 7 minutes.

Make a white sauce as follows:

  • 1.5 T Earth Balance
  • 1.5 T olive oil
  • 2.5 T Mochiko rice flour
  • 2 garlic cloves
  • unsweetened soy milk
  • nutmeg, salt, pepper

Melt the butter and oil, squeeze garlic gloves into it. Add rice flour and stir to a paste. Start adding soy milk slowly until you get a thick, white sauce.

Mash the butternut squash and add to the sauce. Also add a handful of nutritional yeast and check the seasoning.

Add the cooked pasta and two chopped scallions, stir. Enjoy!


2 responses to “Gluten-free vegan “grown-up” mac and cheese.

  1. I’m going to try this out! just need to get some nutritional yeast flakes.

  2. I made this with gluten free spagetti today and it turned out to be really good, even with sweetened soyamilk and no scallions. Very nice!

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