Imagine indulging in a decadent, cheesy mac n cheese that breaks all the dietary restriction rules – without actually breaking any rules at all! This Gluten Free Vegan Low FODMAP Mac n Cheese is about to transform your comfort food game, proving that dietary challenges don't mean sacrificing flavor or texture. Whether you're managing food sensitivities, following a plant-based lifestyle, or simply craving a healthier twist on a classic dish, this recipe is your ultimate culinary game-changer.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 200g gluten-free pasta
- 1 cup cashews, soaked
- 1/2 cup nutritional yeast
- 1 cup almond milk
- 1 teaspoon garlic-infused oil
- 1 teaspoon salt
- 1/2 teaspoon turmeric
Instructions
- Begin by soaking the cashews in hot water for at least 30 minutes prior to cooking to ensure a smooth, creamy sauce. If time permits, soak them overnight for best results.
- Drain and rinse the soaked cashews thoroughly under cold water.
- Bring a large pot of salted water to a rolling boil. Add the gluten-free pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Be careful not to overcook, as gluten-free pasta can become mushy quickly.
- While the pasta is cooking, prepare the cheese sauce by adding the soaked cashews, nutritional yeast, almond milk, garlic-infused oil, salt, and turmeric to a high-speed blender.
- Blend the sauce ingredients on high speed for 2-3 minutes until completely smooth and creamy, scraping down the sides of the blender as needed to ensure a uniform consistency.
- Once the pasta is cooked, drain it completely in a colander, shaking off excess water.
- Return the drained pasta to the pot and pour the blended cashew sauce over the pasta, stirring gently to coat each pasta piece evenly.
- If the sauce is too thick, add a little more almond milk to reach desired consistency. If too thin, continue heating and stirring to thicken.
- Taste and adjust seasoning, adding more salt or nutritional yeast if desired.
- Serve immediately while hot, garnishing with fresh herbs or a sprinkle of additional nutritional yeast if preferred.
Tips
- Cashew Soaking is Key: For the smoothest, creamiest sauce, don't rush the cashew soaking process. Overnight soaking yields the best results, but a minimum of 30 minutes in hot water will work in a pinch.
- Blender Power: Use a high-speed blender to ensure your sauce is completely smooth. Take your time blending and scrape down the sides to eliminate any lumps.
- Pasta Precision: Gluten-free pasta can be tricky – watch it closely and test for doneness a minute or two before the package instructions suggest. This prevents the dreaded mushy texture.
- Sauce Consistency Matters: Start with less almond milk and add more as needed. It's easier to thin out a thick sauce than to thicken a watery one.
- Nutritional Yeast Hack: If you want an extra cheesy flavor, don't be shy with the nutritional yeast. It's the secret weapon that gives this dish its rich, cheesy taste.
- Serve Immediately: This dish is best enjoyed hot, right after preparation. The sauce tends to thicken as it cools, so time your cooking carefully.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 0mg
