Elisa-Safe Mac & Cheese

This is a challenging dish. Typically, I’ve used cashews & garlic in my vegan cheese sauces, but those ingredients are on the allergy list. Other ingredients typically include, but are on the “Don’t Use” list are: Almond milk, Gluten, Wheat, Cayenne Pepper, Dairy and Goat Milk.

When using this recipe, be prepared to taste test a lot. Dairy free cheese sauce is always interesting. Be prepared to ad lib a bit if needed.

This is a gluten free vegan dish.

Print Recipe

Elisa-Safe Mac & Cheese

Course

Side Dish

Cuisine

Thanksgiving

Prep Time

45 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 1/2 cup I Can't Believe it's Not Butter
• 3 T Cornstarch This is approximate. You may need more or less cornstarch depending on how thick you want the cheese sauce.
• 2 - 3 14 oz cans Coconut Milk I generally use Thai Kitchen brand.
• 1 cup Vegetable Broth Swanson 100% Natural Vegetable Broth contains no garlic.
• 3 tsp Onion Powder
• 1/4 cup Miso Paste Either white or yellow will work
• 1 cup Nutritional Yeast This gives the sauce a cheesy flavor
• 3 T Dijon Mustard
• 1-2 tsp Sea Salt
• 1 tsp Ground Black Pepper
• 1 tsp Smoked Paprika
• 1/2 tsp Chili Powder
• 1 tsp Celery Salt
• 3-6 T Cornstarch
• 1/2 tsp White Pepper
• 1 Box Gluten Free Macaroni
• 1 pkg Gluten Free Panko

Course Side Dish Cuisine Thanksgiving Prep Time 45 minutes Cook Time 15 minutes Servings people Ingredients 1/2 cup I Can't Believe it's Not Butter 3 T Cornstarch This is approximate. You may need more or less cornstarch depending on how thick you want the cheese sauce. 2 - 3 14 oz cans Coconut Milk I generally use Thai Kitchen brand. 1 cup Vegetable Broth Swanson 100% Natural Vegetable Broth contains no garlic. 3 tsp Onion Powder 1/4 cup Miso Paste Either white or yellow will work 1 cup Nutritional Yeast This gives the sauce a cheesy flavor 3 T Dijon Mustard 1-2 tsp Sea Salt 1 tsp Ground Black Pepper 1 tsp Smoked Paprika 1/2 tsp Chili Powder 1 tsp Celery Salt 3-6 T Cornstarch 1/2 tsp White Pepper 1 Box Gluten Free Macaroni 1 pkg Gluten Free Panko

Instructions

1. Preheat the oven to 375.
2. Cook the pasta according to directions, but for just half the time. If boiled for the full time, it will become mushy when making Mac & Cheese. When done, drain & rinse in cold water. Set aside.
3. Over medium heat, in a large, heavy pot, melt the I Can't Believe It's Not Butter. Whisk 1 T cornstarch into the melted butter. Whisk until smooth.
4. Add the coconut milk to the pot 1/2 cup at a time. Following each addition, whisk until smooth. Repeat until all the coconut milk has been added.
5. Whisk in onion powder, sea salt, black pepper, smoked paprika, chili powder, celery salt and white pepper.
6. Whisk in dijon mustard, miso paste until smooth.
7. Reserve 1/4 cup of the vegetable broth and whisk in the rest. Whisk until smooth.
8. Whisk in nutritional yeast. Whisk until smooth. Simmer for about 5 - 10 minutes, whisking constantly.
9. At this point determine the thickness & consistency of the the sauce. To thicken the sauce, whisk 1 T cornstarch into the remaining vegetable broth. Add a small amount of the cornstarch mixture to the sauce, stirring constantly. Stir until the sauce thickens. If needed, add more cornstarch, whisking until smooth. Repeat until the sauce is the desired thickness. Note: make sure you have additional vegetable broth in case you need additional thickening (1 T cornstarch to 1/4 cup broth).
10. Taste test. Add additional seasonings to taste.
11. When satisfied with the sauce, combine with pasta in a dutch oven or other heavy baking dish.
12. Melt 1 T I Can't Believe It's Not Butter in a small saucepan. Mix in panko. Stir in pan, over heat until panko has toasted a bit. Sprinkle panko over the top of the Mac & Cheese.
13. Bake in oven, uncovered, for approximately 15 minutes. The panko topping should be crispy when done.

Share this Recipe