Gluten-Free, Vegan Mac ‘n’ Cheese

Last week, I got to eat at a fairly new place here in Vancouver called The Mac Shack. They serve nothing but Mac ‘n’ Cheese. It’s a kind of culinary “happy place,” where everything on the menu is comfort food, and carbs rule. One of the things I liked about this place was that they catered to people with restrictive diets: they had gluten-free and vegan offerings. The only fly in the ointment was that the vegan mac ‘n’ cheese came with a tomato-based sauce, not a cream-based sauce.

gluten free vegan mac 'n' cheese

Coincidentally, one of the cookbooks I recently received to review is called The Mac & Cheese Cookbook. It’s written by the people that own Homeroom, an all mac ‘n’ cheese restaurant in Oakland. One of the recipes was for a creamy vegan mac, and I decided to try it with a gluten-free pasta.

It rocks. Both vegans and meat-eaters loved it. I made a few modifications to the original recipe, adding Daiya cheese for extra cheesiness, and a bacon-and-walnut crumb topping for crunch. I also added in caramelized onions, something I’d really enjoyed in my Mac Shack entree.

Nutritional yeast is available in health food stores. You should be able to find it at Whole Foods–look in the refrigerator section. I got mine at Donald’s. It’s full of B12 (a vitamin vegans often miss), and is delicious on popcorn.


Gluten-Free, Vegan Mac ‘n’ Cheese


  • 1 package gluten-free pasta, like elbows (I used brown rice flour pasta)
  • 8 oz firm tofu
  • 1/2 cup water
  • 1/2 cup canola oil
  • 1 c unsweetened soy or nut milk (I used coconut)
  • 1/4 c wheat-free tamari
  • 1 c nutritional yeast
  • 1 1/2 tsp garlic powder
  • 1/2 onion, sliced thin
  • salt & pepper to taste
  • 1 package Daiya Cheddar Shreds
  • Coconut bacon
  • Walnuts


  • In a large pot, bring salted water to boil, then add the pasta. Stir well, and cook for about 8-9 minutes, until done. Drain and rinse well with cold water.
  • Saut√® the onions in a teaspoon each of Earth Balance and olive oil with a pinch of salt on low heat until caramelized, about 10-15 minutes. Drain well on paper towels.
  • For the sauce: place the tofu, milk, oil, water, tamari, nutritional yeast and spices in a blender, and puree until smooth. Dump into a large saucepan and bring up to heat, adding half of the Daiya Cheese Shreds until they melt and are incorporated into the sauce.
  • In a large bowl, mix the pasta, onions and sauce, then dump into a casserole dish.
  • Top with crumbly coconut bacon, walnuts, and the rest of the Daiya.
  • Bake in a 350 degree oven for about 20-25 minutes, or until bubbly.

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One comment

  1. Lee-Anne E. says:

    Reblogged this on Mom Paradigm and commented:
    The Mac Shack is great! The only thing I would change is to reduce the amount of sauce.

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