Warm, gooey and comforting mac ‘n cheese doesn’t have to be a thing of the past if you’re gluten and dairy free.
It’s the ultimate comfort food that just about everyone loves. Childhood memories of my mom’s delicious mac ‘n cheese are still with me today. I used to love sneaking the cubes of old cheddar cheese which made my mom have to continue to cut the block to have enough for the cheese sauce. That version was full of dairy and gluten and sadly no longer something either of us can enjoy.
But fear not, I’ve found a tasty alternative! While it’s not the same in flavour it is the same in comfort.
I love my bowl of comfort topped with extra black pepper, fresh tomatoes, kale and sometimes bacon (shh… don’t tell the vegans!). What is even cooler about this dish is the added fibre with the pumpkin. It helps keep it creamy and usually I don’t need to add any thickener (like corn, potato or tapioca starch). Which is great and makes this comfy dinner even easier.
I was inspired by one of my favourite Toronto bakeries with this recipe. Bunner’s Bake Shop is a must for any gluten-free/dairy-free/vegan in the city. They have a fantastic cook book (affiliate link) with the recipe for their mac ‘n cheese which we love. I’ve played around with it some and came up with my own version. I suggest their cook book to anyone looking to learn how to make vegan and gluten-free savoury and sweet treats.
Feel free to spice up the sauce by adding more paprika or chili-pepper – my wife loves to add some hot sauce on top for a little extra kick!
Pumpkin Mac ‘n Cheese | Gluten-Free & Vegan
- 1/3 Cup Butter (Vegan)
- 1 Cup Almond Milk
- 1 tbs Mustard (Grainy or Yellow)
- 6tbs Nutritional Yeast
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/8 tsp Paprika
- A few cracks of salt + pepper to taste
- 3 tbs Pumpkin
- 1 Cup Daiya Cheese (I like to use 1/2 cup mozzarella + 1/2 cup cheddar)
- Melt butter in a small sauce pan on medium-low heat - add milk and keep heat low (do not bring to a boil)
- Stir in mustard and add nutritional yeast until incorporated
- Add seasonings to mixture.
- Mix in pumpkin - this should make the sauce thicker
- Add cheese and stir on medium-low heat - this "cheese" takes a little longer to melt so check back every few moments to stir
- Start boiling water for your pasta (macaroni, penne or fusilli). Cook, drain, rinse and place back into pot
- Once sauce is combined and smooth add it to your cooked pasta
- Serve with your choice of toppings (avocado, kale, tomatoes, bacon etc)
- Feel free to adjust seasonings to your liking - I don't even use a recipe to make this anymore so this is all approx. measurements.
Looking for more awesome gluten-free recipes?
Come follow me on Pinterest – I’m always pinning something new and it’s usually food!