Gluten-Free Roasted Garlic Vegan Mac and Cheese
Creamy plant-based comfort food featuring a rich cashew-free cheese sauce made with roasted garlic, nutritional yeast, and almond milk. The roasted garlic adds deep, caramelized sweetness while vegan parmesan and nutritional yeast create authentic cheesy flavor. Perfect for weeknight dinners or when entertaining vegan guests. The golden panko topping provides textural contrast, and the sauce achieves remarkable creaminess without dairy. This version stands out for its complex garlic flavor and foolproof technique that prevents lumpy sauce.
Ingredients
- 1 head roasted garlic, see instructions
- 10 ounces macaroni noodlesgluten-free pasta1:1gluten-free
use any GF pasta shape
- 4 Tbsp olive or avocado oil
- 5 cloves garlic, minced
- 4 Tbsp unbleached all-purpose flourarrowroot powder1:1gluten-freegluten-free
for gluten-free option
- 2 cups Blue Diamond Almondmilk Original Unsweetened
- ½ tsp salt, to taste
- ½ tsp pepper, to taste
- ½ cup vegan parmesan cheese
- 4 Tbsp nutritional yeast, plus more for topping
- ¼ cup panko bread crumbs(optional)
Instructions
- 1
Preheat oven to 400 degrees F and cut off top of garlic head
- 2
Drizzle garlic with oil and salt, wrap in foil and roast for 45 minutes to 1 hour until soft and golden
- 3
Boil macaroni in well-salted water according to package directions, drain and cover
- 4
Heat oil in large skillet over medium heat, add minced garlic and cook 1-2 minutes until golden
- 5
Add flour and whisk, cook for 1 minute
- 6
Add almond milk 1/2 cup at a time, whisking to prevent clumps, cook 2 minutes stirring frequently
- 7
Transfer sauce to blender with squeezed roasted garlic, seasonings, vegan parmesan and nutritional yeast
- 8
Blend on high until creamy and smooth, taste and adjust seasonings
- 9
Return sauce to skillet and cook over low heat 2-3 minutes until warmed and thickened
- 10
Add cooked pasta and toss to coat
- 11
Top with nutritional yeast and panko bread crumbs
- 12
Broil on high 1-2 minutes until golden brown, watching closely
- 13
Serve immediately with extra vegan parmesan and red pepper flakes
Tips
Test garlic doneness by gently squeezing the bulb - it should feel soft and yield easily when properly roasted.
Add flour gradually and whisk constantly to prevent lumps in the sauce base.
Watch the broiling step closely as panko can burn within seconds once it starts browning.
Good to Know
Covered in refrigerator for up to 3 days, though best when fresh
Serve immediately while hot, topped with extra vegan parmesan and red pepper flakes
Common Mistakes
Add flour gradually to avoid lumps in the sauce
Watch broiling closely to avoid burning the panko topping
Don't skip the blending step or sauce won't be smooth
Substitutions
Gluten-Free Swaps
for gluten-free option
use any GF pasta shape
Nut-Free Alternatives
FAQ
Can I make this gluten-free?
Yes, substitute gluten-free pasta for macaroni, use arrowroot powder instead of flour, and choose gluten-free panko bread crumbs for the topping.
What if I don't have a blender?
You can mash the roasted garlic very well and whisk vigorously, but the sauce won't be as perfectly smooth and creamy as when blended.
How long does leftover mac and cheese keep?
Store covered in the refrigerator for up to 3 days. Reheat in microwave or stovetop, adding extra almond milk if it seems dry.