Mac & Cheese with Peas and Caramelized Onions (Gluten-Free, Plant-Based)

Gluten-Free, Plant-Based Mac & Cheese with Peas and Caramelized Onions in a bowl and a casserole dishServe up a hot dish full of comfort with this gluten-free, plant-based mac & cheese filled with creamy goodness! No need to whip out the blender for this luscious cheesy sauce; just throw in a jar of Core + Rind for the creamiest Mac around! The only thing that makes Mac & Cheese better is a crunchy breadcrumb topping, made with Bread SRSLY Gluten-Free Sourdough Breadcrumbs!


Recipe created by Micah Siva // @noshwithmicah


Gluten-Free, Vegan

Serves: 4-6 



1 tbsp olive oil

1 medium yellow onion, chopped

1 box (4 servings) gluten-free pasta (I like to use cavatappi, rotini, or fusilli.)

1 cup frozen peas

¼ cup plant-based milk, unsweetened

1 tbsp nutritional yeast

1 jar Core + Rind Cashew Cheesy Sauce

¾ cup Gluten-Free Breadcrumbs made from Bread SRSLY Classic Gluten-Free Sourdough

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

2 tsp dried parsley

¼ tsp turmeric

¼ tsp sea salt



  1. Preheat the oven to 375F. Generously grease a 9x13 baking pan with oil.
  2. Heat olive oil in a frying pan over medium-low heat. Add onions and a pinch of salt. Cook, stirring occasionally for 20-25 minutes or until the onions are soft and golden.
  3. Add 2 tbsp water, cooking until it has fully evaporated.
  4. Meanwhile, cook pasta to al dente according to package directions, approximately 2 minutes less than directed. Add the peas before draining.
  5. Add the pasta, onions, milk, nutritional yeast, and Core + Rind Cashew Cheesy Sauce to the pot. Stir to combine.
  6. Transfer pasta to the baking dish.
  7. In a small bowl, combine Bread SRSLY Gluten Free Breadcrumbs, olive oil, garlic powder, paprika, parsley, turmeric, and sea salt.
  8. Top the pasta with the breadcrumb mixture.
  9. Bake for 15-20 minutes or until golden.
  10. Enjoy!