Vegetarian Gluten-Free Mac & Cheese

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Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Side Dish
Cuisine: Western
Servings: 4 servings


  • 2 cups Organic Gluten-free Multigrain Red Macaroni cooked
  • 2 pcs organic potatoes peeled and cubed
  • 1 medium organic carrot peeled and cut into small pieces
  • 1 medium organic onion peeled and quartered
  • 1/2 cup Dehydrated Cashews Nuts
  • 1 teaspoon Himalayan Rock Salt
  • 1 teaspoon fresh organic garlic minced
  • 2 teaspoon Premium Grade Nutritional Yeast


  • Boil Multigrain Red Macaroni for 8-10 minutes in 2-3 L of water. Drain the macaroniand set aside. (Add some salt and oil into the macaroni to add flavour and preventthem from sticking together.)
  • Add potatoes, carrot and onions into boiling water. Allow the vegetables to cook for10 minutes, until the potatoes are fork-tender.
  • Remove the cooked vegetables from water. Keep 1 1/2 - 2 cups of the water to beused later.
  • Add cooked vegetables, cashews, nutritional yeast, minced garlic, salt and half of thereserved water to a blender.
  • Blend, adding a few tablespoons of water at a time until the desired consistency isachieved.
  • Pour vegetables purée over the cooked macaroni and stir well.
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