Gluten-Free Vegan Mac and Cheese

Before you run for the hills, let me explain that I fed this to everyone within a 30-mile radius of my house, and everyone loved it. 98.875% of those people are NOT gluten-free or vegan, but they loved this all the same. My litmus test for whether or not you (my readers) will like a recipe is by testing it out on my co-workers first, if they like it, I assume you will too.
But this isn't even MY recipe, it came to me in an awesome book I got for Christmas, Vegan Yum Yum by Lauren Ulm. I added the brown rice pasta to make it G-free, and bing, bang, boom, there was dinner. It's also important to note that I have since made this again, and seeing these photos now and having no leftovers, I know what's for dinner tomorrow.

Gluten-Free Vegan Mac and Cheese
adapted (made G-free) from Vegan Yum Yum, by Lauren Ulm

3 C. Brown Rice Pasta (I actually used closer to 3 1/2 cups when using larger rigatoni-type pasta, but when I used macaroni noodles 3 C. was sufficient)
1 Recipe Cheesy Sauce
1 C. gluten-free bread crumbs (I used 1/3 c. almond meal as my "bread crumbs" yielding a crunchy, bread crumb-like topping, it's my favorite!)

Cheesy Sauce

1/3 C. Earth Balance margarine
1/4 C.
gluten-free flour (I used Bob's Red Mill all-purpose gluten-free flour)
1 Tbs. Miso
1 Tbs. Tahini (Confession: I didn't have tahini and so I used 1 tbs. of hummus both times I've made this! Hey, it worked!!!)
1 Tbs. Tomato Paste
3 Tbs. Wheat-free tamari or Soy Sauce (I used 2 1/2 Tbs.)
1 Tbs. Lemon Juice (I used 2 Tbs.)
1 1/4 C. Soy Milk (Mine was regular, sweetened soy milk and it worked fine, I would not recommend flavored soy milk, and I'm sure unsweetened is preferable if you have it, I didn't)
1/3 C. Nutritional Yeast
1-2 Pinches Salt (I omitted)
Black Pepper, to taste


Preheat oven to 400 degrees Fahrenheit. Cook the noodles according to directions and not a minute longer! Once the pasta is cooked and drained, toss with the prepared sauce and place into oven-safe baking dish, or individual oven-safe ramekins. Sprinkle with bread crumbs or almond meal, place in oven and bake for 20-25 minutes.

Cheesy Sauce Directions

Melt the margarine in a saucepan over medium-low heat. Once the margarine is melted, add the flour and whisk (you actually need a whisk) until dissolved, forming a roux.
Add the miso, tahini, tomato paste, soy sauce and lemon juice. Whisk well. The mixture will be very paste-like and thick.
Slowly add the soy milk, whisking in 1/4 cup fulls until all 1 1/4 cups have been incorporated. Turn up the heat, and add the nutritional yeast, salt and pepper (if using). Once it starts to boil it should be thick enough. Toss with pasta, sprinkle with bread crumbs or almond meal, and presto!


  1. Erin, This looks absolutely delicious! And I fall into the category of not being vegan. Macaroni is such a wonderful comfort food. Thanks for sharing!

    xo Kinsey

  2. Mmmmm! This looks delicious, Erin!

  3. It seems not bad ... :)

    See ya'!


  4. That looks really good and I wish I would of been one of those neighbors...he he!


  5. Ooohh!! This looks awesome!!! I love mac and cheese but havent had it for awhile since Im trying to cut alot of dairy out of my diet. This just looks like the perfect dish! Thanks so much for sharing your awesome recipe. I cant wait to try this out!

  6. omg! this looks insanely good!! i really want to try it! xo

  7. yum yum yum, this makes me want to eat this NOW!!

  8. i love mac n cheese. it is my favorite! this looks just a bit better than Kraft :) !!

  9. I have a friend who is allergic to gluten so I cannot WAIT to pass this along!

  10. Thank you so much for sharing this recipe! it was amazing. I didnt have any miso so i doubled the tomato paste and it was amazing! i found most of the ingredients int he bulk section of my local co-op- super cheap and delicious!


Thanks for your comments! Hope you stop by again soon! XO!