Vegan Gluten-Free Mac & Cheese w/ Peas & Caramelized Onion

 

 

Use a Vegan Cheese Sauce

We are using the Cashew Cheesy Sauce by Core & Rind for this recipe. This store-bought cheese sauce is dairy, gluten, and soy-free. It's plant-based ingredients include cashews and pumpkin puree, making it a whole food vegan choice. 

If you prefer to make from scratch, check out this Butternut Squash Mac & Cheese recipe. You can use this as a swap for the jarred sauce and add the peas, nutritional yeast, onions, and gluten-free breadcrumbs.

 

Choosing a Gluten-Free Pasta

Here are a few gluten free pastas. Some of these are made with legumes, adding an extra bit of plant-based protein. 

• Goodles Gluten-Free Loopdy Loos
• Banza Gluten-Free Cavatappi 
• Barilla Gluten-Free Elbows
• Jovial Gluten-Free Shells

When making gluten-free pasta, it's important to cook them no more than al dente to keep them from falling apart. Keep a close eye on the boiling time to not overcook. 

 

Add Peas & Caramelized Onions To Make Mac & Cheese Stand Out 

Make this vegan mac and cheese recipe stand out to guests with a pop of green from peas, depth from caramelized onions, and crunch from a breadcrumb topping. 

Peas add sweetness and a pop of color. Plus, why not add some veggies where you can? 

Caramelizing onions cause them to turn jammy and deeply savory. Caramelized onions are a perfect way to elevate any baked dish, especially this one. Slowly cook for 20-25 minutes on the stove with olive oil until they turn soft and golden. 

 

Gluten-Free Breadcrumbs

Add a satisfying gluten-free crunch to this baked vegan mac and cheese with our breadcrumb recipe. Most mac and cheese recipes use an acidic ingredient like dijon mustard to liven up the flavor. Bread SRSLY's sourdough adds that perfect, reminiscent tang on top. 

The best breadcrumbs are made from home. Use stale Bread SRSLY sourdough, olive oil, salt, and herbs and spices like parsley, oregano, and garlic powder. Then, bake at 350 degrees for 10 minutes, process into fine crumbs, then bake again for another 15 minutes. You can get the full recipe for these breadcrumbs below. 

 

Recipe created by Micah Siva // @noshwithmicah
Gluten-Free, Vegan
Serves: 4-6

 

NUTRITIONAL INFORMATION

Estimates for 1/6th of recipe

Calories: ~403
Fat: ~15g
Carbohydrates: ~57g
Fiber: ~5g
Protein: ~9g

 

INGREDIENTS

• 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

  

DIRECTIONS

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!