Whenever I go to a vegan comfort foods restaurant, the first thing I do is look to see if they have mac n’ cheese on the menu – and not shockingly, they usually do! That’s because it’s incredible. Regardless of if you need the comfort, or if you just want something savoury and cheesy on a sunny day, mac n’ cheese is a go-to for any occasion.
I consider myself somewhat of a mac n’ cheese pro; I really do compare it everywhere I go. I have had spicy macs, runny macs, gooey macs, crunchy macs and some not-so-flavorful macs. At the end of the day, my favorite mac is one that is thick, not too runny, just perfectly cheesy and easy to make!
Voila. The recipe is below.
If you decide to make this recipe, I’d love to see how it turns out! Please tag me in your photos and use #theveganjetsetter.
- 1 Bag of gluten free macaroni noodles (I use brown rice pasta)
- 15 Oz can on organic pumpkin puree
- 2 Cups unsweetened milk alternative (watered down coconut milk or almond milk works best)
- 2 Cups Daiya Mozzarella shreds
- 3 Garlic cloves
- 1/2 Cup nutritional yeast
- 1/2 tbsp salt (Approximately or just under - season to taste)
- 1/2 tbsp dried parsley flakes
- In a pot, boil the noodles. Follow the instructions on that particular packaging.
- While the noodles are cooking, finely chop the garlic.
- In a pan, combine the milk and garlic and bring to a simmer.
- Add in the pumpkin puree and stir well. Let simmer for approximately 3 minutes, constantly stirring.
- Combine nutritional yeast, salt and parsley flakes and stir well. Keep burner on low.
- Once everything is combined, add in the Daiya Mozzarella. Stir until completely melted.
- Pour over gluten free pasta and enjoy!