Anne’s Vegan Gluten-Free Mac ‘n Cheese Casserole with Vegetables
Prep time
Cook time
Total time
You can wing it with the veggies. All quantities are approximate, and you should always use whatever's fresh and fun.
Recipe type: Entree
Cuisine: American
Serves: 5 servings
  • 16 ounces gluten-free pasta
  • 1 tablespoon oil
  • 2 organic carrots, peeled and sliced
  • 1 cup organic broccoli florets
  • 1 medium onion, chopped
  • 1½ tablespoons dairy-free buttery spread (like Earth Balance)
  • 1½ tablespoons sweet brown rice flour or sweet white rice flour
  • ¾ cup unsweetened dairy-free milk beverage
  • 1 (10-ounce) package vegan cheddar or white cheddar cheese alternative, shredded
  • 3 tablespoons + 1 tablespoon nutritional yeast, divided
  • ½ teaspoon salt
  • Black pepper, to taste
  1. Preheat your oven to 375°F.
  2. Cook the pasta al dente according to the package directions.
  3. Heat the oil in a skillet over medium heat. Add the carrots, broccoli, and onion, and saute until the broccoli is crisp-tender, about 5 minutes. Remove the vegetables to a large bowl.
  4. Melt the buttery spread in a small saucepan. Whisk in the rice flour until it becomes a hot paste. Whisk in ½ cup milk beverage until smooth, and bring it to a simmer. Reserve 2 tablespoons of the cheese alternative in a small bowl, and add the rest to the saucepan along with the 3 tablespoons nutritional yeast and salt. Stir until it melts, adding the remaining ¼ cup milk beverage as needed.
  5. Add the noodles to the bowl with the vegetables, and pour the cheese sauce over top. Taste and adjust add black pepper and salt, if needed.
  6. Transfer the vegetable macaroni and cheese to a casserole dish or oven-safe pan and even out. Sprinkle the top with the remaining 1 tablespoon nutrition yeast and the reserved vegan cheese alternative.
  7. Bake the casserole for 15 to 20 minutes or until the cheese “melts.”
Recipe by Go Dairy Free at