Stovetop Gluten-Free, Vegan Mac and Cheese [Nut-Free]
This super easy Vegan Mac and Cheese requires less than 10 ingredients and just minutes to make...and it's gluten-free and nut-free too!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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 1-2 minutes). It should be golden to tan 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. Taste test and add more salt, if desired
After draining the pasta, add it to the sauce pan with the cheese sauce and stir. Mix in optional veggies if using. Allow to sit and thicken for about 1 more minute before serving.
*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 if needed, but can be microwaved if necessary.