This baked mac and cheese recipe is my joyous health take on a favourite comfort food dish! Packed with healthy fats, fibre, and protein this dairy-free, gluten-free is sure to become a family fave!
I don't know a single person on the planet who would turn down the quintessential comfort food -- mac and cheese. Well hang on, I've turned down a "typical" mac and cheese dish made with white flour pasta and cow's milk cheese because the belly bloat and inflammation is not worth it for me! I can feel my wrists getting achy just thinking about it.
But here's the thing, mac and cheese is as comforting as apple pie and ice cream. We can't possibly live our lives without this wonderful comfort food for freezing cold days and tough times!
This is why I created my own version of mac and cheese, joyous-style for all you comfort food lovers out there, like Walker! We made it together and he LOVES it (I do too). As you will see in my recipe video, this recipe combines Walker's three loves: pasta, cheese and wife. haha!
This mac and cheese is dairy-free, gluten-free and FULL of flavour! It will make your tastebuds and belly sing with joy.
Now that you know it doesn't technically have "cheese", trust me on this one, you'll love it all the same. Walker is a totally "cheesehead" (as I call him), just like my dad. Cheeseheads rejoice, you're gonna love this one.
Enjoy the video and the printable recipe is below and don't worry, for all the nutrition nerds out there I've highlighted the health benefits in my video.
To prepare cheese sauce, in a blender or food processor combine cashews and grated carrot with boiling water. Blend until smooth. Add remaining sauce ingredients (nutritional yeast, dijon, garlic, apple cider vinegar, pepper and sea salt) and puree until creamy. Set aside.
To prepare noodles, bring large pot of water to a boil. Add noodles and cook according to package instructions. Drain water. Place hot pasta back into pot and combine with cheese sauce. Add chopped onions at this point.
Pour into a medium size baking dish and bake uncovered for 15 minutes. Serve hot.
Notes
I love sprinkling it with hemp hearts for an added hit of protein and nuttiness.
You can also add freshly chopped tomatoes (probably 1-2) or half a can of whole tomatoes to this recipe.
This recipe tastes really really yummy day 2, served hot or chilled. I love sprinkling my mac and cheese with hemp hearts for an extra kick of protein.
I hope this recipe becomes a comfort food staple in your home. And I will have a surprise mac and cheese recipe for book #2 because I have a version of this with cauliflower instead of macaroni! You're gonna love it.
Have a joyous day and please do comment below to let me know if you tried it and if you like it. I love reading your comments!
I made this recipe a week ago and I just couldn't get enough...so I'm making it again tonight =) It is absolutely delicious and I love the addition of red onion and tomatoes! For those of us that can't have dairy, this is a miracle =)
Glad you love it Bethany!! I agree, it's so nice with red onion and tomatoes. Thanks for letting me know!
Lorraine Fletcher • March 23, 2015
I made the Mac and Cheese for our family get together and everyone liked it. They were surprised when I told them the ingredients. I will definitely make it again. I didn't use gluten free elbow macaroni and I used green onions. Thank you Joy.
Hi Jane,
Sorry to hear it didn't turn out. We've found the texture pretty creamy, but if the mixture starts to look a little on the dry side, you can always add a little more water until you get the desired texture.
Kate - Joyous Health Team
Michele Cayenne • April 6, 2015
Love love love love this!!!!This Mac n cheese has now become a staple meal in my home. I have shared this receipe with so many people, everyone asks for the recipe!! Thanks so much for sharing your amazing recipe!!
Hi Hailey,
The nutritional yeast is what gives the "cheese" its cheesy flavour. You could leave it out, but it would substantially alter the way it tastes (and we've never tested it without the yeast, so we can't vouch for how it will turn out).
Kate- Joyous Health Team
Donna Silver • October 8, 2015
Hi Joy, I've lost 45 lbs. on a diet plan. I seem to be maintaining by focusing on the nutrition. I also developed a "style" of eating which works for me. I would really love to dig into your mac and cheese recipe, but the cashews vis a vis added fat kind of spooked me. Also, since there's no stats I don't know the amount of fat I'm really getting. I could see doing this recipe if one's diet is all vegan to get protein from nuts and some fat. This is a 2 helping recipe and I would worry about what I acutally ate afterwards. Some of us need stricter containers, we don't "flow" with food.
Hi Kiren,
If you're using a fairly high-powered blender, you shouldn't need to soak beforehand. If you're finding the sauce doesn't blend creamy enough, you may want to consider soaking the cashews.
Kate - Joyous Health Team
K K • November 15, 2015
I made pasta friday night and instead of this recipe I used the creamy cashew dressing recipe from your site to coat the pasta and sprinkled some nutritional yeast on top. It was so delicious...almost like an Alfredo sauce. Thanks for the recipes!
Hello,
I just made this recipe and it did not turn out as you described. The only thing I can think of that I did differently was not soak the cashews and use nutritional yeast flakes instead of powder. The end result was not cheesy or creamy.
Please advise.
Thanks, Mandy
Hi Mandy,
Sorry it didn't work out for you. I find that soaking the cashews makes a HUGE difference to the recipe, especially if you don't have one of those super-high-powered blenders.
Kate - Joyous Health Team
Kristi • December 21, 2015
I've chosen to not eat dairy anymore so I made this tonight and it's delicious! The mustard gives it a great flavour without being too "mustardy". Yum!
Hi Stéphanie,
The cashews tend to create a creaminess we don't usually see with almonds. We haven't tried this swap, so we can't guarantee it will work, but if you try it, please let us know how it turns out.
Kate - Joyous Health Team
Laura C. • August 26, 2020
Very filling and satisfying meal. It was great with your kale and beet salad. Thanks very much!
Unbelievable, those mac and cheese are gluten free, congratulations for your cooking imagination!
ReplyI made this recipe a week ago and I just couldn't get enough...so I'm making it again tonight =) It is absolutely delicious and I love the addition of red onion and tomatoes! For those of us that can't have dairy, this is a miracle =)
ReplyGlad you love it Bethany!! I agree, it's so nice with red onion and tomatoes. Thanks for letting me know!
I made the Mac and Cheese for our family get together and everyone liked it. They were surprised when I told them the ingredients. I will definitely make it again. I didn't use gluten free elbow macaroni and I used green onions. Thank you Joy.
ReplySounds wonderful. So happy you loved it!
Perhaps there was something missing in this recipe. I followed your interactions but found it to be very dry. Thanks for any tips.
ReplyHi Jane, Sorry to hear it didn't turn out. We've found the texture pretty creamy, but if the mixture starts to look a little on the dry side, you can always add a little more water until you get the desired texture. Kate - Joyous Health Team
Love love love love this!!!!This Mac n cheese has now become a staple meal in my home. I have shared this receipe with so many people, everyone asks for the recipe!! Thanks so much for sharing your amazing recipe!!
ReplyHurray! Glad to hear it Michelle. Thank you for sharing the recipe and so happy to love it.
Hi, Just wondering if nutritional yeast is mandatory for this recipe? Is there a substitute?
ReplyHi Hailey, The nutritional yeast is what gives the "cheese" its cheesy flavour. You could leave it out, but it would substantially alter the way it tastes (and we've never tested it without the yeast, so we can't vouch for how it will turn out). Kate- Joyous Health Team
Hi Joy, I've lost 45 lbs. on a diet plan. I seem to be maintaining by focusing on the nutrition. I also developed a "style" of eating which works for me. I would really love to dig into your mac and cheese recipe, but the cashews vis a vis added fat kind of spooked me. Also, since there's no stats I don't know the amount of fat I'm really getting. I could see doing this recipe if one's diet is all vegan to get protein from nuts and some fat. This is a 2 helping recipe and I would worry about what I acutally ate afterwards. Some of us need stricter containers, we don't "flow" with food.
ReplyDo you soak the cashews in advance before using them for this recipe as well. I didn't and it still turned out good but wondering what you usually do.
ReplyHi Kiren, If you're using a fairly high-powered blender, you shouldn't need to soak beforehand. If you're finding the sauce doesn't blend creamy enough, you may want to consider soaking the cashews. Kate - Joyous Health Team
I made pasta friday night and instead of this recipe I used the creamy cashew dressing recipe from your site to coat the pasta and sprinkled some nutritional yeast on top. It was so delicious...almost like an Alfredo sauce. Thanks for the recipes!
ReplyYou're very welcome! Kate - Joyous Health Team
Hello, I just made this recipe and it did not turn out as you described. The only thing I can think of that I did differently was not soak the cashews and use nutritional yeast flakes instead of powder. The end result was not cheesy or creamy. Please advise. Thanks, Mandy
ReplyHi Mandy, Sorry it didn't work out for you. I find that soaking the cashews makes a HUGE difference to the recipe, especially if you don't have one of those super-high-powered blenders. Kate - Joyous Health Team
I've chosen to not eat dairy anymore so I made this tonight and it's delicious! The mustard gives it a great flavour without being too "mustardy". Yum!
ReplyHello, Just wondering if I can substitute the cashews for almonds due to allergies?? If so, would I need to soak them? Thank you :o)
ReplyHi Stéphanie, The cashews tend to create a creaminess we don't usually see with almonds. We haven't tried this swap, so we can't guarantee it will work, but if you try it, please let us know how it turns out. Kate - Joyous Health Team
Very filling and satisfying meal. It was great with your kale and beet salad. Thanks very much!
ReplyPerfect combination!! So glad you enjoyed it!