Say hello to this homemade, gluten free + dairy free mac & cheese! You can use either our gluten free or grain free pretzels to give that crumbly, crunchy, baked crust topping - just like the homemade mac & cheese you grew up on 🙌 But this time.. it’s gluten + dairy free & takes less than 30 minutes to make. With this creamy cashew sauce you’d never believe there’s no cheese in sight!
We used some of our favorite foodie brands; @jovialfoods for the noodles, @fourthandheart ghee or, you can sub vegan butter if you want to make it completely plant based, & of course, our Whole grain gluten free pretzels for the topping. 🙌🔥
- 1 cup Quinn Gluten Free Pretzels
- 1 tbsp vegan butter, melted (can sub ghee if only lactose free)
- Box of Gluten Free Pasta (elbow noodles from Jovial are what we use!)
- ½ white onion, diced
- 1 small potato, cubed
- 2 cloves garlic, minced
- 1 tbsp avocado oil or olive oil
- ⅔ cup raw cashews
- 1 cup water
- ½ tsp yellow mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup nutritional yeast
Begin cooking your pasta.
While your pasta cooks, saute potato, garlic and onion in avocado oil or olive oil in a pot over medium/low heat.
Add the rest of the sauce ingredients and bring to a simmer, then let cook for 5 minutes or so.
Add sauce ingredients to a blender and blend until completely smooth.
Drain pasta and add back to the pot. Mix in the sauce and combine until completely covered.
Transfer mac and cheese into an oven safe dish and set oven to broil.
Crush pretzels by pulsing in a food processor.
Melt butter (microwave in 15 second increments), then mix into the crushed pretzels
Sprinkle the topping over the mac and cheese. If you'd like, broil for 2-5 minutes with the oven door cracked. Watch it closely so that it doesn't burn!
Add desired amount of mac and cheese with a little vegan butter or nut milk to a pot over med/low heat to warm without drying the noodles.