Happy Monday! The best way to start off the new week is with a positive mindset! I know Monday isn’t always the best day for everyone, but we’ve gotta try to make the best of it!
It can be easier to enjoy Monday with this vegan & gluten free baked mac n cheese though! Comes together in around 30 minutes, feeds the whole family, satisfying & delicious & healthy for the body!
I’ve been removing gluten from my diet entirely lately and I notice a huge difference in overall bloating, I also have been drinking way more water everyday which also has something to do with less bloating. But I definitely don’t really feel inclined to consume gluten anymore. There’s so many gluten free options out there! 🙌🏼 Hallelujah!
So I hope you guys enjoy this quick little recipe for my favourite baked mac n cheese, and let me know what you think in the comments!
If you end up making this recipe, and are going to take a photo - please tag me on Instagram 
Baked Mac n’ Cheese (Vegan + GF)
- prep tone: 5 minutes
- cook time: 30 minutes
- total time: 35 minutes
- yield: 6 servings
Ingredients:
- Gluten Free Rice Noodles of choice (macaroni style preferred, but not necessary)
- 1 potato, diced
- 2 small carrots, diced
- 1/2 a white onion, diced
- 1 cup nutritional yeast + 1 tbsp for topping
- 1 tbsp garlic powder
- 1 tsp onion powder
- cracked black pepper to taste
- 1 tbsp yellow mustard
- 1 tsp sriracha
- 1 tsp corn starch (optional - used to thicken cheese sauce)
- gluten free Panko bread crumbs
Instructions:
- bring a pot of water to a boil and place diced potato, carrots & onion in, and let it low boil until the potatoes are fork tender, about 15 minutes
- in a seperate pot, bring water to a boil & cook gluten free noodles as per instructions
- once carrot, potato & onion mixture is done cooking, strain the water (save about 1 cup of it) and put the veggies into a high speed blender with the saved water, nutritional yeast, garlic & onion powder, mustard, sriracha, corn starch & black pepper & blend
- add more water to the blender if you need to thin it out, the texture should be similar to nacho cheese
- once done blending the cheese, the noodles should be done. strain & add to a lined baking dish, pour cheese sauce over top, top with Panko Bread crumbs, and extra nutritional yeast
- place in oven at 375°F for about 15 minutes until the bread crumbs become crispy and you see the cheese starts to thicken
- let cool a bit before serving as it will be very hot
- ENJOY!
ALL CONTENT IS MINE & ORIGINAL. Taken with Nikon D5600 w/18-55mm lens and edited by me. For more info about me check out my intro post.
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🍜Check out my other healthy vegan eats!🍜
- Coconut Milk Chickpea Curry
- Stuffed Sweet Potatoes w/Garlic Tahini Drizzle
- Vegan Lentil Tacos w/Lemon Tahini Sauce
- Red Lentil Pasta w/Veggies & Homemade "Parmesan"
- FRY-DAY Taco Baked Potato Fries (Oil Free + VEGAN)
- Vegan High Protein Lettuce Boats
- Traditional American Macaroni Salad (VEGAN, Oil Free & GF)
- Superfood Açai Cherry Nice Cream
- Raw Vegan Peach Cheesecake (Oil Free + GF)
- Gluten + Oil Free Chocolate Cherry Pancakes