Smoked Chipotle Vegan Mac & Cheese
Serves: 6
Garden of Eydie likes to reach out to our friends and ask what’s their favorite dish they would like for us to plant-base for them. We received a request for Mac & Cheese with no gluten, no nuts and no nutritional yeast. I said “No problem, just one question, can you have seeds?” She said “yes”. So I was able to use my secret weapon— Spero foods plant based smoked chipotle cheese, made out of sunflower seeds. I used gluten-free brown rice pasta, and this Vegan, dairy free, gluten free and nut free Mac & Cheese was the answer! Seriously…this is so good! The cheese contains a lot of sodium, so please don’t count this as a healthful option, but as a once in a while treat.
Garden of Eydie likes to reach out to our friends and ask what’s their favorite dish they would like for us to plant-base for them. We received a request for Mac & Cheese with no gluten, no nuts and no nutritional yeast. I said “No problem, just one question, can you have seeds?” She said “yes”. So I was able to use my secret weapon— Spero foods plant based smoked chipotle cheese, made out of sunflower seeds. I used gluten-free brown rice pasta, and this Vegan, dairy free, gluten free and nut free Mac & Cheese was the answer! Seriously…this is so good! The cheese contains a lot of sodium, so please don’t count this as a healthful option, but as a once in a while treat.
Ingredients
- ¼ cup oat milk (recipe below)
- 1 can pumpkin puree
- 6 tablespoons Spero smoked chipotle goat cheese
- ½ teaspoon maple syrup
- ½ teaspoon ground nutmeg
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 3 tablespoons sunflower seed “parmesan cheeze” (recipe below)
- Smoked sweet paprika-(pimenton) to sprinkle on top
- Pour ingredients into a blender and process for 30 seconds. Pour in a nut milk bag lined 4-cup glass measuring cut and squeeze out liquid. Discard the pulp.
- 1/2 cup gluten free rolled oats
- 2 cups water
Grind together:
- 4 tablespoons roasted, unsalted sunflower seeds
- 1 tablespoon garlic powder
- 8 ounces Tinkyada brown rice pasta, or other brand, cooked according to package
Directions
Preheat oven to 375℉
- In a high speed blender place oat milk, pumpkin puree, smoked cheeze and maple syrup. Blend until smooth.
- Pour in a large bowl. Stir in 3 tablespoons of sunflower “parm.” Add in nutmeg, black pepper and red pepper flakes.
- Pour over cooked macaroni, and stir to combine.
- In an 8-inch square pyrex dish, sprinkle 1 tablespoon of the sunflower “parm” on the bottom of the dish. Pour mac & cheese mixture on top and sprinkle paprika to cover.
- Place the dish in the oven and bake for 20 minutes or until lightly browned on top.
Cook's Notes: Watch your guests give it a thumbs up.
