Gluten Free Mac n' Cheese Recipe Vegan

Simple Mac n’ Cheese (Vegan and Gluten Free)

I know some people wouldn’t bother with a cheese-less mac n’ cheese, and while that’s understandable, I hope that someone out there will try something new.

As some of you might already know, it’s not so difficult to make things without cheese taste like cheese, especially if you have nutritional yeast.

I’m not a very brandy person, but the company Bragg has my attention with their¬†all natural products; two things I use a lot are their nutritional yeast, and apple cider vinegar.

I can’t tell you how grateful I am to see so many companies putting quality, nutritious food products in the world; especially when there are companies who don’t care much of health over profit.

I remember when the thought of getting a gluten free pasta seemed impossible, but, not anymore; from rice to even sweet potato, there are so many complex carbs out there waiting to fuel your body.

I’m a veggie lover, so of corse I couldn’t resist adding some roasted carrots and broccoli to this mac n’ cheese.

The recipe for the mac n’ cheese doesn’t include the roasted veggies, but if you want to add them, just toss two cups of chopped broccoli and carrots (1 cups each) in olive oil salt and pepper, and roast in the oven for about 20 minutes at 375.

Gluten Free/ Vegan Mac n' Cheese

Cheese-less mac n' cheese never tasted so cheesy.

Course Main Course
Cuisine Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 6 cups water
  • 3 cups brown rice shells


  • 3 slices gluten free bread
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 2 tbsp olive oil


  • 1 tbsp olive oil divided in 2
  • 1 tsp oat flour
  • 1 cup almond milk
  • 1/2 cup nutritional yeast
  • 1 tsp paprika
  • 1/2 tsp ground turmeric


  1. Preheat oven to 425. Cook 3 cups of brown rice shells in 6 cups of boiling water. drain and put into a roasting pan with a drizzle of olive oil. 

  2. Combine all ingredients for the breadcrumbs in a food processor. 

  3. Heat 1 tbsp of olive oil in a small saucepan, and then add 1 tsp of oat flour and make a rue. Add the almond milk, and whisk until smooth. Add the rest of the ingredients, bring to a boil, then reduce heat to low, and cook for about 20 minutes. 

  4. Pour the sauce and half of the breadcrumb mixture on to the pasta, toss, then top with the rest of the breadcrumbs. 

  5. Bake in the oven for about 15 minutes. 

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