Gluten free lactose free mac n cheese

I spent my growing up years in Iowa and Texas. After law school, I moved to Chicago where I married my husband of 20 years and practiced law for five years. We then spent two short years in Kansas City where our first daughter was born. It was not long until Microsoft came knocking on our door, and so the move to Woodinville, WA which is on the Eastside of Seattle.

Our second daughter was born in Seattle, and then we adopted our son from Guatemala. Our oldest daughter was diagnosed with celiac disease in After being on a gluten free diet for a week myself, I suddenly felt better than I had my entire life. Subsequent test showed that I carry the gene for celiac disease, but because I have not eaten gluten in several years, the endoscopy is yet to come.

Our middle daughter was struggling in school and suffering from attention and focus issues until we put her on a gluten free diet. She also had stomach issues which are now gone. Bake until squash is tender, about 45 minutes. Meanwhile, cook pasta according to package directions. Drain, rinse with cold water and transfer to a 9 x inch baking dish. Meanwhile, in a small skillet on medium, heat oil.

Remove from heat and set aside. Pour sauce over noodles and stir until coated. Top with mushrooms and bake for 30 minutes. We have a student with gluten sensitivities and a very strict diet and the kids loved it. I made it again and substituted water for almond milk and it works. I think I might like the texture better than with the almond milk, but I did add more nutritional yeast. The parmesan was the same. I have made 4 vegan mac and cheese recipes.. Since going vegan Mac and Cheese is what I have missed and this recipe killed the craving! Came together in an hour just as the recipe says and was freaking delicious!!!

Hi there! Is there anything I can substitute for that? Hi Samantha! Otherwise you could try subbing more garlic powder? Also, turmeric as a more cheddar color colorant.

Gluten Free Vegan Macaroni and Cheese.

How do you think this would taste if I used hemp or flax milk? Or can you recommend something other than almond, coconut or soy milk: I have to avoid those for 4 months due to sensitivity. What brand of nutritional yeast do you suggest? I have braggs and it has a strange aftertaste. Is there a way to make it without it? My boyfriend Nick and I just tried this recipe last night!

So creamy and delicious. A few questions: Would hemp milk or rice milk or coconut milk work? Or can you buy vegan parmesan that is not made from nuts? We are in the same boat. Has anyone tried making this with soy milk? This is one of my favorite go-to recipes! I made this recipe last week and it was so delicious! Will definitely stow this recipe away to make again! This was so delicious! I JUST made it! I halved the measurements since I was just making a serving for myself, but holy cats!

I had all the ingredients on hand and it was super easy. Thanks for this mac and cheese for the win! I made the last week and everything was going great until I added my ingredients into the blender. It almost had a chemical flavor to it and I was so disappointed to throw it away. Such a waste: Any ideas? Do you think this would freeze well? And out and would love to have a stash of this in my freezer! Hi Kara! If you give it a try, report back on how it goes: Have you tried freezing it? Would love to make this ahead to bring on camping trip, but not sure how freezing it would turn out!

Made this for Easter. This is such a great dish. Comes out just like the pics and was easy to make. Made this for Easter dinner for my non-vegan family and they all really liked it! We all thought the texture and consistency of the sauce was the best part, and I agree, it was perfectly creamy and spot on like a dairy Mac and cheese.

I thought it was pretty cheesy, the rest of gang thought it just tasted like a really good garlic sauce, but I will definitely want to make this again in the future! Thanks for the recipe! I made this tonight and it was so good!! I subsituted the arrow root starch for corn starch because I had that in the pantry and it worked well. This was a delicious, smooth, cheesy sauce. I skipped the pasta and used it on some steamed broccoli. Once you have your head of garlic roasted, this sauce from pan to blender is very easy and quick to make.

The texture of the sauce was amazing. I made the regular version using flour. It was yum and creamy but wayyyyy too much garlic for my liking. Next time i will just add the roasted garlic and not add sauteed garlic too.

Made this over the past weekend and it was indeed delicious. Ended up adding extra yeast, salt, and pepper, along with some cumin, smoked paprika, and Dijon mustard… My husband said he honestly thought it was actual creamy cheese sauce until I told him otherwise. Unfortunately I discovered that large amounts of nutritional yeast do not sit will in my tummy.

I just made this tonight. We eat a lot of garlic, but a head plus 4 more cloves—it really overpowered the cheesy yeast flavor for my family. Has anyone made this with less garlic? Can you smell my breath? Myself and my non-vegan family enjoyed this dish! I did not use any oil, instead using broth to cook the garlic, adding more than the 4 tbsp as needed. It did get clumpy with the arrowroot, but was perfectly smooth after blending leaving out the oil removes nearly calories and 56 grams of fat from the dish, which is awesome!

If anything, I think more garlic would only make it even better! We generously added more vegan parm on top, along with paprika, and broiled it for a few minutes which made the dish even yummier. We also used 1 cup homemade almond milk and 1 cup soy milk, and the consistency of the sauce was perfect. This is great if you love garlic, which I do. This was like a garlic alfredo sauce. My kids were not super impressed unfortunately. The texture of the sauce was fantastic, but I think my kids were looking for something closer to what they were used to before we became vegan.

This recipe is phenomenal. I went old school and topped it with panko breadcrumbs and some tomato slices then popped it in a hot over. Served with roasted beetroot and your basil pesto. Deffinately a keeper! Just made this recipe for the 2nd time. It was a hit with my vegan in-laws and meat-eating family alike. Great recipe that I will put in my recipe box.

I sauteed the garlic with some shallot in veggie broth first then followed the recipe from there. Thanks for another great recipe!!!!! Made this last night and YUM! Thank you for sharing your recipe, my partner and I loved it!!! I would definitely recommend this mac and cheese recipe and will be making it again soon. When I was putting everything into the blender, I added some dry Italian herbs and crushed red pepper. Any tips or comments to help with this dilemma?

Has anyone tried this recipe without the garlic? If not, do you all think it would still taste good without it? Great consistency! We added a tsp and a half of Dijon mustard and a pinch of cayenne pepper also Siracha if you want more spice. You could try subbing more garlic powder?

I am a newer vegan and so I am very determined to find delicious recipes for my family including my carnivore members especially that they love!

I have made it twice, and the second time my 19 year old son had a friend here visiting and he loved it!! It is a huge hit and there are never leftovers. I am so grateful for your site and am researching it daily for my next amazing vegan meal! Could you freeze the sauce? I would like to make a couple batches a thing once and freeze to have on hand for quicker dinners. Hi Allison! Let us know how it goes! I am allergic to garlic. This is an easy weeknight dinner recipe. I added some veg and it made a delicious dinner.

Hi Dana. And easy to make! Makes me feel a lot better that there are options like this. Thanks Dana!! Helloo I made this for dinner tonigh — my fussy 4 year old said let me try a bite and wanted it for dinner over what I had actually prepared for him lol so yummy — I used brown rice flour instead of arrowroot. I made this last night for dinner and it was fantastic!

I ended up putting a couple dashes of chipotle hot sauce and it really bumped up the flavour. Will definitely be remaking this in the future! Thanks for this great recipe. I am a huge fan of baked mac n cheese with a crusty top. Could I bake this recipe at a low temp maybe degrees for about 20 minutes and still get a good result? Would I maybe need to increase the amount of sauce? Thanks for the quick response!

I am going to try it this weekend. I will be back with feedback then! A couple things: We have a cashew allergy in our house so I substituted macadamia nuts to make the parmesan this time and it worked fine. Can I use gluten-free xanthan gum instead of arrowroot? I also have cornstarch. Which would give a better texture? I was going to make this recipe as a meal for a friend. Do you think it would serve well baking as a casserole after the initial cooking? Say a quick reheat for 15 min? I have been looking for a good recipe for my wife as she is gluten and dairy intolerant.

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She said this the best gluten and dairy free Mac and cheese she has ever had. I enjoyed myself. Made this today and everyone liked it. A good substitute for our family with dietary restrictions. Saved time. Another perfect recipe from Minimalist Baker! Great for those comfort food cravings. Luckily the leftovers heat up wonderfully! So yum. Even better than a place in NYC i went to just to try theirs! Thanks so much, you rock! Looks so yummy! This one! I made this last night with some friends, and it turned out so well.

Yummy, cheesy, and cruelty-free: Really great recipe, easy to make and delicious! I am on the fodmaps diet so replaced the roasted garlic with garlic oil. I just made this for my 3 year old who demanded mac and cheese for dinner. I ruined the roasted gatlic and was short on arrowroot and vegan parm. And it was still freaking delicious. Ive tried several vegan cheeses and this may be my favorite. I need to make a huge portion of this for a party — how do I make it in advance?

Can I combine all and reheat in the oven or is it best to keep the sauce and pasta separate? Need to know soon as this may save my butt for a weekend bash. Hi Eva! You can really do either option, but if it is easier to make ahead and assemble, that will work just fine! I have also been trying to eat less gluten. Thanks for the noodle tip. This all looks and sounds very exciting!

A lot of steps to make it, but none of them are complicated. Will be remaking this whenever my non-vegan friends come over! Thanks for the recipie. This was amazing…and versatile! Made the pasta and added about half of bag of frozen peas towards the end of cook time and sauted some baby bellas in olive oil and garlic and added to pasta after it was drained. Made the sauce as directed and added to pasta with a few good shakes of cayenne to spice it up a bit.

Delicious, filling, comfort food. I imagine there are many sauted veggie add-ins that would be amazing asparagus, peppers, sun-dried tomatoes and spinach…. I made this for dinner tonight and WOW. I absolutely love this mac!!! I also added breadcrumbs on the top…because breadcrumbs are life. I was wondering if I could make this in the morning and pop it in a baking dish then oven heat it for a luncheon? Should I make it a little juicier so if it absorbs it will still be saucy..? First time I followed recipe exactly. This time I will use a little less garlic.

I love garlic but the flavor was a bit strong even for me! Recipe is definitely a keeper! Good luck! This recipe did not taste cheesy enough until I added So Delicious cheddar cheese into it. Not that I am saying this recipe is bad. Honestly, it is very contrary to bad. But after I added that So Delicious cheddar cheese, it tasted remarkable.

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I will still use this recipe for future reference, though. Thank you for your time and effort in making this gluten free and vegan macaroni and cheese able to be a reality. However, this recipe did not disappoint. Thank you for the recipe!! If so, how? Or should it be made on Thanksgiving day?

Hi Eden! This recipe is definitely best fresh but will keep in the refrigerator for up to 3 days. Hope this helps! This was a total hit. I have 2 teens gf df and one tween df and their teens so they can be difficult. Eveyone loved it- the garlic was amazing. Next time I am going to add bread crumbs gf and broil it for a few minutes to see how that turns out. Loved the creaminess, the taste and the consistency!

Finding your site has been a godsend! Thanks so much for helping make my transition to vegan so delicious! I used some left over sauce to dip pretzels in… it was amazing. Hello, Thank you for all your fantastic recipes. Every single one always comes out delish. I have a question on your mac and cheese. I want to make your mac and cheese for superbowl. Can I make it the night before , refrigerate it and then bake it off the following night? Or will it get dried out from sitting? OMG best vegan Mac and cheese recipe. My husband loves Mac n cheese so I made your recipe for Super Bowl.

There was a plethora of typical super bowl foods ribs wings chili etc. No one knew it was vegan they loved it because of its creaminess and fantastic flavor. Thank you for a recipe that I will go to often. It actually tasted cheesy, unlike many other recipes I have tried. The sauce was luxurious!

Dare I say…I like it better than regular Mac and cheese! My favorite recipe is one that allows flexibility! Rate this recipe after you've made it: Save my name and email in my browser for the next time I comment. Your email address will not be published or shared. I Made this. I Have a Question.