Vegan GF Mac & Cheese

The creamiest homemade vegan mac and cheese that I have ever made. This recipe is soy free and gluten free without sacrificing flavor. 

Ingredients

1 box Banza brand chickpea pasta (or your favorite gluten free pasta)

3 tbsp olive oil

3 garlic cloves, minced

5 tbsp almond flour

2 cups unsweetened cashew milk

3/4 cup Follow Your Heart parmesan shreds

5 tbsp nutritional yeast

Trader Joe's onion salt

Lemon pepper

Pink salt

1/2 cup Parmela Creamery cheddar shreds

Additional nutritional yeast (optional)

Instructions

Cook gluten free pasta according to package directions.

In a saute pan, add olive oil, minced garlic and allow to turn golden brown. 

Immediately add almond flour, cook for a couple minutes until it becomes a light golden color.

Add cashew milk (or your preferred nut milk). Stir and allow to thicken (about 5 minutes).

Into a food processor or high speed blender, add garlic sauce, parmesan shreds, nutritional yeast and seasonings. Blend together until smooth; taste and adjust to your taste preference.

Fold cooked pasta into cheese sauce. You may have leftover sauce, depending on how "saucy" you want it. 

Fold in cheddar shreds and additional nutritional yeast (optional). 

I cooked mine in individual ramekins. Top with more cheddar and bake at 400 degrees until cheese is melted.

This recipe is delicious! Enjoy!