No soy, No nut, Gluten Free, Vegan Macaroni and Cheese Recipe

(Check out this cute cartoon, created by the Kale Crusaders, in honor of this recipe!)

Mac & Bean

Impossible, I hear you say.

How do you make vegan macaroni and cheese without soy or nuts of some sort?

I wondered the same thing, but because of our new no soy, no nuts (with the exception of almonds and seeds are okay) policy due to allergies in our family, I created this recipe.

I’ve made several variations of vegan macaroni and cheese before which all included soy and/or cashews so at first I was at a loss. But then I thought about using white beans. They are creamy and rich when blended. Not only that, but it’s a great way to “sneak” more beans into your child’s diet without them knowing.

The sauce ended up tasting more like nacho cheese, because I used a roasted red pepper (from a jar) instead of a fresh red pepper. My kids loved it and I felt great because it was a cinch to make.

I used Tinkyada’s Brown Rice Bunny Shapes. I love this brand, because it doesn’t taste whole-grainy (ie. heavy), yet has a lot of fiber and is gluten-free. It also cooks well, and if I didn’t know any better, would say it tastes like regular white pasta.

Asher’s No-Soy, No-Nut
Vegan Gluten-free Macaroni & Cheese Recipe

SF (soy-free), GF (Gluten-free), LF (low-fat), NF (nut free)
Serves 4-6

  • 1 15 oz. can great northern beans (or 2 c. cooked great northern beans)
  • 1/2 c. plain rice or almond milk
  • 1/4 c. nutritional yeast flakes
  • 1/2 tsp. celtic sea salt (or to taste)
  • 1 TBS. fresh lemon juice
  • 1/2 red bell pepper (fresh or from a jar)
  • 1/4 tsp. ground mustard
  • 1/4 tsp. tumeric

Rinse beans.

Place all ingredients in blender or food processor and process until very smooth and creamy (I had to do 3 cycles of the dips/dressings option on my Blendtec).

Mix the sauce in with cooked noodles on low heat until the sauce is warm. This makes enough sauce to cover about 3 cups cooked noodles.

 

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