Gluten-Free, Vegan Mac and Cheese

This  recipe is literally the only one you need for vegan mac and cheese! It is 100% the BEST version you will ever make! It’s gluten-free, dairy-free and also yeast free and can be made candida friendly too!

*everything is rough measurements and to taste*

  • 2 cups cooked pumpkin
  • 1.5 cups raw cashew soaked overnight
  • 1 cup water
  • Salt and pepper to taste
  • 1/2 TBS onion powder
  • 1 tsp apple cider vinegar
  • 1 clove of garlic
  • 1 pkg GoGo Quinoa Penne (or candida friendly, Better Than Foods konjac noodles) cooked to your liking.


  1. Add all ingredients (except pasta lol) to a blender and blend on high until smooth and creamy.
  2. Adjust seasonings to taste and add more water if needed to make the sauce a bit thinner. 
  3. Store in the fridge in a  glass container for up to 4 days! When reheating, make sure to add some coconut milk to add some moisture back in!

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