Gluten Free Vegan Macaroni And Cheese

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 cups gluten-free pasta, cooked (tinkyada brand is great)
• 1 tablespoon olive oil
• 2 tablespoons gluten-free flour (i use sorghum or buckwheat)
• 1/2 cup rice milk
• 1/2 cup butternut squash or 1/2 cup yam, pureed
• 1 (10 ounce) package soy cheddar cheese, cut into 1-inch chunks (follow your heart brand)
• 4 ounces tofutti better-than-cream-cheese (non-hydrogenated, in the yellow pkg)
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 1/2 teaspoon garlic powder

Recipe

• 1 in a large saucepan over medium heat, heat the olive oil and add the flour, stirring until thick paste.
• 2 gradually add the rice milk, and cook, stirring every now and then, until the mixture begins to thicken, about 3-4 minutes.
• 3 add the rest of the ingredients and stir, until the cheese is melted and the sauce is smooth.
• 4 stir in the cooked noodles and serve warm.