My gluten free and vegan take on the classic Mac & Cheese! If you’re familiar with my website you’ll know I’m a fan of nutrient dense dinners and I always try to put a healthier twist on old classics! This, however, is the exception!
If you are wanting a Macaroni Cheese made with butternut squash and cashew nuts then, unfortunately, this is not the one for you! I have left this in all its cheesy, carby, high calorie glory and I honestly would not have it any other way! As a student, before I learnt to cook or got diagnosed with coeliac disease I would practically live off Bachelor’s Mac ‘n’ Cheese so I wanted to recreate my own gluten free and vegan version with this recipe!
I don’t make this Mac & Cheese often but when I do it hits the spot! This recipe is really tasty on its own as a quick midweek dinner or as a side as part of a larger feast on a weekend! You could also up the ante with this by popping it in an ovenproof dish, topping with a mixture of gluten free breadcrumbs and dairy free cheddar style cheese and baking for fifteen minutes until the cheese melts. Adding broccoli, leeks and tiny pieces of vegan bacon or pancetta to this before baking also works so well!
This may sound controversial but I would highly recommend putting any leftover Mac & Cheese in a toastie, (yes, you read that correctly), with a little bit of mustard and some extra cheese or even on top of a juicy vegan burger.
For any leftover vegan cheese why not whip up a few of my Dairy Free Jalapeno Poppers, the recipe for which you can find here.
If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x