Gluten-Free Vegan Mac and Cheese

Celiac.com 02/03/2026 - This plant-based, gluten-free mac and cheese combines creamy roasted vegetables and cashews with smoky spices and crunchy homemade gluten-free breadcrumbs for a comforting, satisfying dish you can enjoy any night of the week. The rich sauce and textured topping make this recipe a crowd-pleasing classic with a healthy twist.

Ingredients

• 500 g gluten-free shell pasta
• 4 slices Little Northern Bakehouse Millet & Chia bread
• 1 tablespoon olive oil
• ¼ large onion, diced
• 3 garlic cloves, peeled
• ½ medium yam, peeled and cubed
• 1 cup raw cashews, soaked for 4 hours and drained
• 1 cup vegetable broth
• ¾ teaspoon ground cumin
• ¾ teaspoon chili powder
• 3 tablespoons nutritional yeast
• 2 teaspoons pureed chipotle in adobo
• Salt and pepper, to taste
• Freshly chopped cilantro, for garnish

Instructions

1. Preheat the oven. Set your oven to 400°F (about 200°C).
2. Roast the vegetables. Toss the diced onion, garlic cloves, and cubed yam with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast until tender and golden, about 20 to 30 minutes.
3. Boil the pasta. Cook the gluten-free shell pasta according to package directions until al dente, then drain and set aside.
4. Make the breadcrumbs. Process the bread slices in a food processor until coarse crumbs form. Heat a skillet with a little olive oil and cook the crumbs over medium heat until crispy and golden. Set aside.
5. Blend the sauce. Add the roasted vegetables to a food processor with the soaked cashews, vegetable broth, cumin, chili powder, nutritional yeast, and chipotle. Process until smooth, adding more broth if needed to reach a creamy consistency.
6. Combine and serve. Toss the cooked pasta with the creamy sauce until evenly coated. Serve topped with the crispy gluten-free breadcrumbs and garnish with chopped cilantro.

Serving Suggestion

This vegan mac and cheese pairs beautifully with a simple green salad or roasted vegetables for a well-rounded meal. Leftovers keep well in the refrigerator for a couple of days and can be reheated gently on the stovetop or in the oven with a splash of broth to bring the sauce back to creamy perfection.

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