Gluten-Free Vegan Mac & Cheese

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For those of you who know me well, you’ll know that my favorite meal of all time {that I could eat all day everyday} is mac & cheese. Kraft or gourmet, it doesn’t really matter. My love of cheese & noodles is forever.

While I thought this food love was unconditional, things took a turn when I realized I was gluten intolerant {and when I realized I shouldn’t be eating cheese/dairy ALL the time}. My husband and I like to make our meals as healthy as possible…but did that mean cutting my favorite meal out of the picture?

No. Absolutely not.

Today, I am sharing one of my absolute favorite recipes with you. It’s so good, my husband swore he couldn’t even taste the difference!

This is a great way to stay on the healthier side, please your gluten-free or vegan guests, while keeping your cheesy friends happy as well! This is certainly a crowd pleaser for all. The best part is: it’s as easy and affordable as your ordinary mac and cheese!

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Ingredients:
-1 box of gluten-free noodles {brown rice or quinoa noodles will do!}
-1 package of cheddar Daiya cheese
-1 1/2 cups of almond milk
-Salt & pepper to taste

Instructions:
-Preheat oven to 350 degrees.
-Cook pasta about 5 minutes {don’t cook fully or it will fall apart in the baking process}.
-Drain your pasta.
-Bring almond milk to a boil, then put on a low simmer.
-Add Daiya cheese, salt and pepper, and stir well.
-Add your past to the mixture and mix well.
-Spread evenly into a glass baking dish.
-Bake for about 30 minutes, or until cheese is beginning to bubble.

My mouth is watering just typing this recipe because I remember how delicious it was! Serve your mac and cheese with a side salad {I did a simple spring salad with olive oil and lemon juice}. I can’t wait to try it again, and I hope you love it!

Stay cheesy, friends.

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One Comment Add yours

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