Super Macaroni and Cheese: Dairy-Free, Casein-Free


This gluten-free recipe made with nutritional yeast is a powerfully nutritious version of America’s favorite comfort food. Nutritional yeast is a vegan source of complex protein that contains many vitamins, especially B complex. It's used as a dairy-free cheese substitute here to substantially boost the nutritional profile of this mac and cheese.

1 tablespoon butter or non-dairy margarine
1 teaspoon yellow mustard
cup nutritional yeast
cup water
-Pinch of paprika
-Pinch of cumin
-Pinch of salt, to taste
8 ounces gluten-free macaroni pasta

1. Place all ingredients, except salt and pasta, in a saucepan. Heat for about two minutes over medium heat until mixture comes to a boil. It will thicken quickly. Taste and add salt, if necessary.

2. Prepare gluten-free pasta according to package directions. Drain.

Pour sauce over pasta, stirring gently to combine. Serve hot.

Each serving contains 243 calories, 3g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 42g carbohydrate, 47mg sodium, 0g fiber, 8g protein.

Comments (3)

It's not missing milk, the spices and yeast are what make it vegan. Feel free to add water until desired consistency is achieved, but it won't be the traditionally milky mac & cheese.

Posted by: Moderator | July 14, 2016 11:13 PM    Report this comment

Is this recipe missing a "milk" ingredient? It seems to me that 1/4 cup of water is not enough liquid for the amount of pasta called for.

Posted by: Onalee | July 14, 2016 12:32 PM    Report this comment

does this taste like mustard???

Not my favorite spice and substitutes?

Posted by: Unknown | January 27, 2014 6:32 PM    Report this comment

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