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By Tess MastersHive Advisor

Sauce Ingredients:

  • 1 cup soy milk, rice milk or almond milk
  • 2 cups steamed cauliflower (about 1 medium head)
  • ½ cup nutritional yeast or more to taste
  • ½ cup raw cashews
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoon roasted smashed garlic
  • 1 teaspoon raw finely chopped garlic (optional – see note in the post)
  • ½ teaspoon dried granulated onion powder
  • ¾ teaspoon Celtic sea salt
  • ¼ teaspoon paprika
  • Season with pepper and salt

Topping Ingredients:

  • 8 oz / 227gms gluten-free quinoa pasta elbows or other gluten-free pasta
  • 3 cups sautéed mushrooms
  • 1 cup chopped fresh continental flat-leaf parsley
  • 1 tablespoon wheat-free tamari
  • ½ cup chopped green onions
  • 1 teaspoon minced dried onions

Make It Happen:

  • Bring a large pot of water to the boil and cook the pasta for about 5 minutes until al dente.
  • While the pasta is cooking throw all of the sauce ingredients into your high-speed blender (I use a Vitamix) and puree until smooth and creamy.
  • **If you have a Vitamix, you can just blend until the sauce is piping hot in just a few minutes.
  • While the sauce is blending, saute the sliced mushrooms in a tiny bit of olive oil and 1 tablespoon wheat-free tamari until nice and tender.
  • Drain the pasta.
  • Place the pasta back into the post, pour the sauce over, and toss with the mushrooms, parsley and spring onions until well combined.
  • To serve top with parsley, spring onions, and dried minced onions. YUMMO!

This recipe was republished with permission from the author.

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