Name: Stovetop Gluten-Free, Vegan Mac and Cheese [Nut-Free]
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 8 oz. gluten-free pasta; 2 tbsp vegan butter ((I used Earth Balance)); 2 tbsp chickpea flour (aka garbanzo bean flour); 2 1/4 cups unsweetened, plain soy milk ((I used WestSoy)); 1 tsp spicy brown mustard; 1 tsp kosher salt; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/2 cup nutritional yeast; Optional add-ins: broccoli, peas or other veggies of choice

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This Stovetop Gluten-Free, Vegan Mac and Cheese requires less than 10 ingredients and just minutes to make…and it’s nut-free too!

After making my Cheesy Vegan Mashed Potatoes for my intermittently lactose intolerant husband, I decided to try my hand at creating a dairy-free version of another classic cheesy dish…macaroni and cheese.

Although I may make a more in-depth version in the future, I wanted this dish to be as easy and quick as possible…no blender and no food processor necessary. 😉

To keep the sauce gluten-free, I decided to use…wait for it…wait for it…

Surprise! Chickpea flour!

OK, fine…you’re not surprised. But it worked so well in my Chickpea Flour Gravy, I knew it would be perfect for making a gluten-free mac and cheese sauce too.

To complete the sauce, I used vegan butter, unsweetened soy milk and nutritional yeast.

Now I just needed to figure out the right blend of seasonings…

I opted for onion powder, garlic powder, paprika and salt. But something was still missing.

Hmmm…What could it be?

So, I looked back at my old dairy version of stovetop macaroni and cheese for inspiration.

And there it was…

Mustard.

But not just any mustard…it was spicy brown mustard.

So, I decided to give it a go…

And, voila! That was the missing piece! We had some flavorful, creamy and super easy mac and cheese…all within the time it took to cook the pasta!

Speaking of pasta, I used Whole Foods Market gluten-free chickpea shells in these photos, but I’ve also tried this sauce with Chickapea brand shells and spirals as well as Modern Table brand spirals. Of course, you can choose your favorite gluten-free pasta. 🙂

Learn how to make it

Cook gluten-free pasta according to package directions. While pasta is cooking, begin the sauce. Start by melting vegan butter in a 2- or 3-quart sauce pan over medium heat.

Next, make a roux by whisking the melted butter with chickpea flour until it resembles a smooth paste and has a nutty aroma (about 30 seconds to 1 minute).

Then, whisk in soy milk, followed by mustard, salt, onion powder, garlic powder and paprika.

Cook on medium-high until the sauce just starts to boil, whisking intermittently.

Turn off the heat, and whisk in nutritional yeast.

Allow to stand for 1-2 minutes to thicken up. After draining the pasta, add it to the sauce pan with the cheese sauce and stir. Serve immediately.

You can also add some veggies if you’d like, such as peas or broccoli. 🙂

Mac and Cheese in a pan with a wooden spoon

5 from 12 votes

Stovetop Gluten-Free, Vegan Mac and Cheese [Nut-Free]

This Stovetop Gluten-Free, Vegan Mac and Cheese requires less than 10 ingredients and just minutes to make...and it's nut-free too!

Course Dinner, Main Course

Cuisine American

Keyword chickpea flour, gltuten-free pasta, gluten free, mac and cheese, macaroni and cheese, vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Author Sherri Hall

Ingredients

8 oz. gluten-free pasta
2 tbsp vegan butter (I used Earth Balance)
2 tbsp chickpea flour (aka garbanzo bean flour)
2 1/4 cups unsweetened, plain soy milk (I used WestSoy)
1 tsp spicy brown mustard
1 tsp kosher salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 cup nutritional yeast
Optional add-ins: broccoli, peas or other veggies of choice

Instructions

Cook gluten-free pasta according to package directions.
While pasta is cooking, begin the sauce. Start by melting vegan butter in a 2- or 3-quart sauce pan over medium heat.
Make a roux by whisking the melted butter with chickpea flour until it resembles a smooth paste and has a nutty aroma (about 30 seconds to 1 minute). It should be golden in color. If it starts to turn brown, it is burning.
Whisk in soy milk, followed by mustard, salt, onion powder, garlic powder and paprika.
Cook on medium-high until the sauce just starts to boil, whisking intermittently.
Turn off the heat, and whisk in nutritional yeast.
Allow to stand for 1-2 minutes to thicken up.
After draining the pasta, add it to the sauce pan with the cheese sauce and stir. Mix in optional veggies if using. Allow to stand for another 1-2 minutes before serving.

Notes

*If after the sauce sits to thicken, it is too thick for your liking, you can whisk in additional soy milk in 1-tablespoon increments.

**If after the sauce sits to thicken, it is too thin for your liking, you can whisk in additional nutritional yeast in 1-tablespoon increments.

Leftovers are best reheated on the stovetop with additional soy milk added in 1-tablespoon increments, but can be microwaved if necessary.

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So, what do you think? Let me know in the comments below. 🙂

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Comments

Veronika's Kitchen

January 13, 2019 at

Wow, this is a great idea of making everyone’s favorite Mac’n’Cheese healthy! Definitely going to try your recipe!)

- Sherri Hall
  
  January 14, 2019 at
  
  Thanks Veronika! Hope you enjoy! 🙂
  
Amanda Mason

January 13, 2019 at

Yum! This looks so good! I love that it is vegan AND gluten free! I have a lot of vegan friends who so need this recipe! I’m going to share it with them now!!

- Sherri Hall
  
  January 14, 2019 at
  
  Thanks Amanda! I hope your friends enjoy it! 🙂
  
Kathryn | Urban Foodie Kitchen

January 12, 2019 at

I’ve never tried vegan Mac n cheese but this looks so creamy it’s definitely going on my list for next time I have some of my vegan friends over!

- Sherri Hall
  
  January 13, 2019 at
  
  Thanks Kathryn! Hope you all enjoy! 🙂
  
Analida Braeger

January 12, 2019 at

Wow this looks so yummy and healthy. I love mac and cheese but it always comes with guilt. This version is perfect because it packs in all the good stuff. Thanks for sharing.

- Sherri Hall
  
  January 13, 2019 at
  
  Thanks so much, Analida! 🙂
  
Kiki Johnson

January 11, 2019 at

I have never made a roux with garbanzo flour but I do have a bag somewhere in my pantry! What a clever idea – and the flour surely adds a nice sweetness to this pasta dish! Delish!

- Sherri Hall
  
  January 12, 2019 at
  
  Thanks so much, Kiki! I just love using it! 🙂
  
David @ Spiced

January 9, 2019 at

It’s amazing how mustard is the secret ingredient in mac and cheese! I’ve been playing around with re-inventing my mom’s classic mac and cheese recipe, and the mustard (or mustard powder) is essential. It seems odd when you look at the list of ingredients, but it’s clutch! This mac and cheese sounds quite tasty. Talk about the ultimate comfort food right there! 🙂

- Sherri Hall
  
  January 10, 2019 at
  
  Thanks David! It’s crazy how different ingredients, like mustard, really pull out the other flavors in certain dishes. Yay for mac & cheese (with mustard)! 🙂
  
Gloria

January 8, 2019 at

I think any pasta lover would devour this. I know I would Vegan or not, you can NEVER go wrong with mac’n cheese. Always a hit. The nutritional yeast is a marvelous thing.

- Sherri Hall
  
  January 10, 2019 at
  
  Thanks Gloria! I am loving nutritional yeast; it’s so versatile! 🙂
  
Carrie | Clean Eating Kitchen

January 8, 2019 at

Wow! Loving the look of this super easy AND dairy free mac n cheese! Adding the ingredients to my shopping list next week – will let you know how I get on! 🙂

- Sherri Hall
  
  January 8, 2019 at
  
  Thanks Carrie! I can’t wait to hear how you liked it! 🙂
  
Elaine Benoit

January 7, 2019 at

I was vegan for many a years and this looks delicious! I love a great mac and cheese alternative. Great recipe.

- Sherri Hall
  
  January 8, 2019 at
  
  Thanks Elaine! Yay for mac and cheese! 🙂
  
Stephanie

January 4, 2019 at

This looks so creamy and good Sherri. Being a cheese lover I’ve not explored a lot of Vegan cheese options. I think I’m going give this a try since it sounds fairly simple.. and mac n cheese has always been a favorite 😉

- Sherri Hall
  
  January 4, 2019 at
  
  Thanks Stephanie! I hope you enjoy it! As a cheese lover myself, I still can’t believe how much I’ve been enjoying vegan cheeses lately! Have a good one! 🙂