Mac and Cheese - gluten free, dairy free, soy free, vegan optional
Prep time
Cook time
Total time
Forget the boxed stuff, this mac n cheese is so easy to whip and will satisfy your comfort food cravings - BIG TIME. A family favorite and freezes well too so make double, you will be glad you did! Recipe edited 5/16 - same tasty results now even easier.
Recipe type: Main Dish
Serves: serves 6-8
  • Ingredients:
  • For the pasta:
  • 1 pound pasta shells, elbows or spirals (I use Andean Dream or Tinkyada brands for best results)
  • 6 Quarts of water (for cooking pasta)
  • 2 tablespoons kosher salt
  • For the sauce:
  • 4 tablespoons Earth Balance Soy Free Spread, or oil
  • 2 cups unflavored coconut milk (not canned)
  • ½ cup coconut creamer (I use So Delicious Original flavor)
  • 2 heaping cups Daiya cheddar cheese shreds
  • 1 heaping cup Daiya mozzarella cheese shreds
  • 3 slices GF, DF bread (GF Vegan bread), toasted
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • 3 tablespoons organic cornstarch or tapioca starch
  • 3 tablespoons water, room temperature
  • ¼ teaspoon ground cayenne pepper
  • Oil for greasing casserole dish
  1. Preheat Oven to 350 degrees F
  2. Grease a 9×12 inch oven-safe casserole dish with oil.
  3. In a mini food processor pulse the bread until it resembles breadcrumbs. Set aside.
  4. For the pasta: Fill a stock pot with water, when it reaches a boil add 2 tablespoons of kosher salt to the water (be careful it will boil violently when adding salt).
  5. Add pasta, stirring frequently to prevent clumping. Cook for 5-7 minutes until softened. Let it sit in the water a minute then drain.
  6. Meanwhile, combine cornstarch and 3 tablespoons water in a small bowl. Set aside.
  7. Then using a large liquid measuring cup, measure coconut milk, coconut creamer, salt, garlic powder, onion powder, and ground cayenne and set aside for the sauce.
  8. For the sauce:
  9. Set a medium (4-quart) heavy bottomed saucepan over medium-high heat and heat Earth Balance spread.
  10. When melted pour in coconut milk mixture stirring to combine well. When the mixture begins to boil then add cornstarch (or tapioca) mixture to the sauce. Whisk or stir vigorously for a minute or two until it comes back up to a bowl, reduce heat to medium-low. Add in both Daiya mozzarella and cheddar shreds, stirring frequently until well blended (less than a minute). When thickened to coat a spoon it's ready for the pasta.
  11. Add drained pasta to the sauce and mix until well blended. Fill greased casserole baking dish with mac n cheese, spreading evenly. Sprinkle breadcrumbs evenly over the mac n cheese and bake for
  12. -15 minutes until golden brown on top. Let it sit for 10 minutes before serving, it will be piping hot otherwise. Stores well, refrigerated, for up to 5 days in a sealed container.
  13. Note for freezing:
  14. Do not bake the mac n cheese. Instead, let it cool completely (at least 2 hours) then seal with a four-ply of plastic wrap around the total perimeter of the baking dish (not just to cover the top).
  15. If doubling the recipe (what I do): cool completely, then divide and transfer two portions into freezer-safe and oven-safe dishes or into freezer-safe containers to remove and transfer thawed mac n cheese into oven-safe baking dishes when ready to bake. Bake at 350 degrees F for 25 minutes, if thawed at room temperature otherwise add 10 minutes if thawed in the refrigerator until hot and bubbling. Let it cool 10 minutes, before serving.
  16. Variations:
  17. This recipe is very versatile and does well with the addition of vegetables. Peas, steamed cauliflower, asparagus, broccoli, sliced mushrooms or kale (sauteed first) are all delicious optional additions.
Recipe by From Jessica's Kitchen at