I’ve had a love for macaroni and cheese since childhood. When I realized that my gluten-free and dairy-free lifestyle meant I had to eliminate one of my favorite comfort foods, I was heartbroken. I mean, switching out regular pasta for gluten-free pasta is easy; but the idea of a vegan cheese was not appetizing to me at all.

Even so, on days when I really missed the cheesiness that is mac and cheese, I opted for a boxed gluten free and vegan mac.

First, I tried a Daiya product and it was horrible! Don’t waste your time or money with that one people (and don’t say I didn’t warn you)! But even after that awful experience, I decided to give Auntie Anne a chance. But it all honestly, it was just okay. Edible. But, just okay.

For a couple of months into my gluten free and dairy free journey, I admittedly kept purchasing Aunties Anne’s. But it was only because I was unaware of the goodness that many vegans before me had cooked up (Ps. I’m not actually vegan).

One day, while browsing the many recipes on Pinterest, I found a homemade dairy-free and gluten-free macaroni and cheese recipe.

Ummm…. What?! MIND BLOWN!

At this point, all I really knew of was boxed macaroni. But I quickly realized that making a “cheesy” vegan sauce of my own was very possible and it also meant that I could control the ingredients.

I trialed many different recipes before I felt comfortable enough to create my own. And let me just say, my recipe has surpassed the many that I have trialed on Pinterest. Of course, I am biased. So, if you end up making this recipe, let me know if you agree!

Okay let’s be honest here. You clicked on this link to see a recipe. I’ll stop wasting your time!

First, let’s start with this Amazing Vegan Cheese that can be used as a dip or in any cheesy pasta dish. But, of course, my favorite way to have it is with MACARONI!

Vegan Cheese Dip

Ingredients:

1. 1 cup Cashews (soaked in water for at least 1 hour)
2. 1 Cauliflower head
3. 1 large Carrot
4. 1 large Lemon
5. 1 medium Roma Tomato
6. 1 large Shallot
7. 2 cloves of Garlic
8. ¼ cup Nutritional Yeast Flakes (for that cheesy flavor!)
9. ½ cup Organic Unsweetened Coconut Milk
10. 1 Cup Filtered Water (separate- ½ cup for steaming veggies and ½ cup for cheese sauce)
11. 1 tbsp Avocado Oil or EVOO
12. ½ Tbsp Dried Oregano
13. ½ tsp turmeric
14. ½ tsp chili powder
15. ½ tsp black pepper
16. 1 Tbsp sea salt

Vegan Cheese Dip | Instructions

1. Chop Carrot into ½ inch slices (This will be eventually be blended, so precise chopping is unnecessary)
2. Loosely chop Cauliflower (should make about 4-5 cups)
3. Bring Deep 12-inch pan to medium heat
4. Add Avocado oil to pan then follow with chopped carrots and cauliflower
5. Add ½ cup water to pan
6. Add and thoroughly mix dried oregano to carrots and cauliflower, then cover and let cook until carrots are fork tender.
7. While veggies are cooking, dice the shallot and mince the garlic.
8. Once the carrots are fork tender, add the shallots and garlic to the pain. Mix thoroughly and cover.
9. As that continues to cook, dice tomato into ½ inch cubes. Again, no need for precision.
10. As soon as you have tomatoes diced, mix them into the pot. Be careful of the steam!
11. Thoroughly mix in the remaining seasonings (turmeric, black pepper, chili powder), except the salt. Cover and let cook for another 5 minutes.
12. Rinse and drain the soaked cashews, then set aside.
13. Remove veggies from the burner/heat. Tip: Transfer into a separate bowl to cool down, as you prepare the rest of the ingredients.
14. Juice the lemon, being sure to get rid of the seeds.
15. Set aside ½ cup Coconut milk
16. Set aside ¼ cup Nutritional Yeast flakes
17. Now it’s time for the magic!!
18. Empty veggies into your blender; a high-speed blender works the best!
19. Add in the Coconut Milk, Water, Lemon Juice, Nutritional Yeast Flakes, Cashews, and salt.
20. Blend everything together on HIGH for about 30 seconds, or until creamy and smooth!
21. Enjoy!

Keeps in the fridge for up to five days, so don’t be afraid to add this to your meal prep!