The Best Vegan Gluten-Free Mac 'n' Cheese

Name: The Best Vegan Gluten-Free Mac 'n' Cheese
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 4 serving
Ingredients: 1 head roasted garlic; 10-12 ounces gluten-free penne*; 4 Tbsp olive or grape seed oil; 4 cloves garlic, minced; 4 1/2 Tbsp arrowroot starch*; 2 cups unsweetened plain almond milk; ~1/4 tsp each sea salt and pepper; 5 Tbsp nutritional yeast; 1/2 cup Vegan Parmesan Cheese

User Reviews

4.9

405 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr
Servings
4
Calories
523 kcal
Course
Main Course
Cuisine
Italian, Vegan

The Best Vegan Gluten-Free Mac 'n' Cheese

Valerie Marks

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THE BEST Vegan, Gluten-Free Mac 'n' Cheese made with 8 simple ingredients in 1 hour! Cheesy, hearty, and so satisfying.

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Ingredients

Servings

1 head roasted garlic (see instructions for method)
10-12 ounces gluten-free penne* (I love Bionaturae penne found at Whole Foods)
4 Tbsp olive or grape seed oil
4 cloves garlic, minced (4 cloves yield ~2 Tbsp)
4 1/2 Tbsp arrowroot starch*
2 cups unsweetened plain almond milk (plus more as needed)
~1/4 tsp each sea salt and pepper (to taste)
5 Tbsp nutritional yeast (plus more to taste)
1/2 cup Vegan Parmesan Cheese (plus more for serving)

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Instructions

To roast garlic, preheat oven to 400 degrees F (204 C) and cut off the very top of a head of garlic. Drizzle the top with a bit of oil, a sprinkle of salt and loosely wrap in foil.
Place directly on oven rack and roast for 45 minutes - 1 hour, depending on size of garlic. You'll know it's done when the garlic is very fragrant and the bulb is golden brown. Remove from oven, slightly unwrap, and let cool.
At the 40-minute mark, bring roughly 10 cups (2400 ml // use more or less if altering batch size) water to a boil in a large pot and salt generously. Once boiling, add pasta and stir to prevent noodles from sticking. Cook according to package instructions (usually about 8-10 minutes). Once fully cooked, drain and set aside.
In the meantime, begin preparing sauce. Heat a large, oven-safe skillet over medium heat. Once hot, add oil and minced fresh garlic. Stir and cook for 1-2 minutes, or until light golden brown. Immediately add arrowroot starch and whisk - cook for 1 minute.
Slowly add almond milk while whisking, then cook for 2 minutes over medium heat, stirring frequently. The sauce will likely look a little clumpy - that’s OK! We’re going to blend it.
Transfer mixture to a blender, along with the roasted garlic. To extract garlic, simply push up from the base and the softened cloves should come right out - so gratifying (and delicious).
Next add salt and pepper, nutritional yeast, and vegan parmesan cheese and blend on high until creamy and smooth, scraping down sides as needed.
Taste and adjust seasonings as needed - you want it pretty well salted + cheesy, so don't be shy with the nutritional yeast, salt, and vegan parmesan cheese.
Return sauce back to skillet from earlier and cook over low heat until warmed and slightly thickened - about 2-3 minutes - whisking occasionally. As it warms back up, it will thicken and get super cheesy (see photo). For a thicker sauce, leave it as is. To thin slightly, add almond milk 1 Tbsp at a time until desired consistency is achieved. Turn off heat if it starts bubbling too aggressively.
Add cooked, drained pasta to the sauce and toss to coat. Then top with 1 more Tbsp vegan parmesan cheese (amount as original recipe is written // adjust if altering batch size).
Optional: Heat oven to high broil and position a rack at the top of the oven. Broil pasta on high for 1-2 minutes (optional), or until golden brown (see photo). Watch closely as it can burn quickly.
Serve immediately. I love topping mine with an extra pinch of vegan parmesan cheese - I can never get enough of that stuff.
Leftovers keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in the microwave or on the stovetop - add extra almond milk if it's dry.

Notes

*If you aren't gluten-free, sub regular pasta for the gluten-free and all-purpose flour for the arrowroot starch.*Nutrition information is a rough estimate calculated without additional parmesan cheese topping.*Recipe adapted from my Vegan Garlic Mac n Cheese.

Nutrition Information

Show Details

Serving 1serving Calories 523 (26%) Carbohydrates 67g (22%) Protein 13.5g (27%) Fat 23.2g (36%) Saturated Fat 3.7g (19%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 316mg (13%) Fiber 8.6g (34%) Sugar 1.9g (4%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 523 kcal

% Daily Value*

Serving	1serving
Calories	523	26%
Carbohydrates	67g	22%
Protein	13.5g	27%
Fat	23.2g	36%
Saturated Fat	3.7g	19%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	316mg	13%
Fiber	8.6g	34%
Sugar	1.9g	4%