Nut Free Vegan Mac and Cheese

The All Natural Vegan

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Start to Finish: 55 minutes

Servings: 4 servings

Ingredients

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  • 1 box gluten-free macaroni noodles
  • 2 crowns broccoli
  • ½ cup gluten-free panko
  • ½ sweet onion
  • 4 cloves garlic
  • 3 golden potatoes
  • 1 cup baby carrots
  • ½ cup nut free vegan yogurt
  • ⅓ cup Organic SunButter
  • 1 teaspoon miso paste
  • ½ teaspoon salt
  • 1 teaspoon smoked paprika
  • ⅓ cup nutritional yeast
  • Fresh thyme to garnish

Directions

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  1. Begin by peeling the garlic and roughly chopping the onions and the potatoes. Add to a steamer with the baby carrots and steam until soft. About 25 minutes.
  2. Add the steamed vegetables to a blender with the nutritional yeast, smoked paprika, plant-based yogurt, salt, and SunButter.
  3. Blend the ingredients on high for about 2 full minutes. You want to make sure that it becomes a smooth and creamy liquid without any clumps. Boil the gluten-free macaroni noodles according to package instructions.
  4. Lightly blanch the broccoli. Once it turns bright green, strain. Preheat the oven to 375.
  5. Combine the cooked gluten-free macaroni noodles and broccoli together in an oven safe dish.
  6. Pour the cheesy sauce over the gluten-free macaroni noodles and broccoli. Top with gluten-free panko and place in the oven for 15 minutes.
  7. Remove from the oven and top with fresh thyme. Allow to cool for 5-10 minutes before serving. Enjoy!
  • Ingredients
      • 1 box gluten-free macaroni noodles
      • 2 crowns broccoli
      • ½ cup gluten-free panko
      • ½ sweet onion
      • 4 cloves garlic
      • 3 golden potatoes
      • 1 cup baby carrots
      • ½ cup nut free vegan yogurt
      • ⅓ cup Organic SunButter
      • 1 teaspoon miso paste
      • ½ teaspoon salt
      • 1 teaspoon smoked paprika
      • ⅓ cup nutritional yeast
      • Fresh thyme to garnish
  • Directions
      • Begin by peeling the garlic and roughly chopping the onions and the potatoes. Add to a steamer with the baby carrots and steam until soft. About 25 minutes.
      • Add the steamed vegetables to a blender with the nutritional yeast, smoked paprika, plant-based yogurt, salt, and SunButter.
      • Blend the ingredients on high for about 2 full minutes. You want to make sure that it becomes a smooth and creamy liquid without any clumps. Boil the gluten-free macaroni noodles according to package instructions.
      • Lightly blanch the broccoli. Once it turns bright green, strain. Preheat the oven to 375.
      • Combine the cooked gluten-free macaroni noodles and broccoli together in an oven safe dish.
      • Pour the cheesy sauce over the gluten-free macaroni noodles and broccoli. Top with gluten-free panko and place in the oven for 15 minutes.
      • Remove from the oven and top with fresh thyme. Allow to cool for 5-10 minutes before serving. Enjoy!
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