Gluten-Free Vegan Caprese Mac & Cheese

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Today it’s gluten-free vegan Caprese mac & cheese. Creamy pasta with tomatoes and fresh basil, it’s the kind of comfort food we dream of. Whether you follow a vegan diet or you are dairy intolerant this Caprese mac & cheese is for you! This is the kind of mid-week food that we remember, simple, satisfying and delicious. I must admit I adore the fresh tomatoes and fresh basil, they really change this dish from classic mac and cheese to a delicious pasta dish with an Italian twist. Trust me, if you make this, there’s not a chance you will be disappointed. It’s creamy, tasty and has everything you could ever want in a gluten-free vegan mac and cheese and more!

Ingredients

  • 1/3 cup vegan butter (I used earth balance)
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1 cup raw cashews, soaked in water overnight
  • 1 tsp. Pure sea salt
  • 1 tsp. GF mustard powder
  • 1 tsp GF paprika
  • 1/2 tsp. GF ground nutmeg
  • 1/3 cup nutritional yeast
  • 1 Tbsp. Tapioca starch/flour
  • 1 3/4 cups unsweetened non-dairy milk (almond, coconut or rice)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup Roughly chopped fresh basil plus some for serving
  • 3 cups your favourite short cut gluten-free pasta, cooked per package directions
  • Instructions

  • Preheat oven to 375 F Spray a baking dish with nonstick spray or grease with vegan butter.
  • In a large saucepan sauté onion and garlic until soft, about 5 minutes
  • In a high-speed blender add the onion mixture, cashews, salt, ground mustard, paprika, nutmeg, nutritional yeast, tapioca starch, and non-dairy milk. Blend together until smooth.
  • Transfer the mixture to the same saucepan you used for the onion mixture and cook over medium heat until the sauce starts to bubble, stirring frequently. Remove from the heat and stir in tomatoes, basil and cooked pasta. Transfer to the prepared baking dish
  • Place the baking dish onto a baking sheet and bake for 25-30 minutes or until the sauce is bubbling. Remove from the oven and rest for ten minutes before serving. Top with fresh basil.


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