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Gluten free, Plant based Mac and Cheese

White Bbq sauce plant based mac and cheese with beyond meat ground.  Your new favourite way to eat this classic.

 

Ingredients

  • 10-12 ounces gluten-free macaroni
  • 4 Tbsp olive
  • 12 cloves garlic, (4 cloves yield ~2 Tbsp)
  • 4 1/2 Tbsp arrowroot starch*
  • 2 cups oat milk
  • ~1/4 tsp each sea salt and pepper 
  • 5 Tbsp nutritional yeast
  • 1/2 cup vegan parmesan cheese
  • 1 lbs of beyond meat ground
  • 1 cup white bbq sauce

 

Instructions

  •  Bring roughly 10 cups (2400 ml // use more or less if altering batch size) water to a boil in a large pot and salt generously. Once boiling, add pasta and stir to prevent noodles from sticking. Cook according to package instructions (usually about 8-10 minutes). Once fully cooked, drain and set aside.
  • In the meantime, begin preparing sauce. Heat a large, oven-safe skillet over medium heat. Once hot, add oil and fresh garlic. Stir and cook for 1-2 minutes, Immediately add arrowroot starch and whisk – cook for 1 minute.
  • Slowly add oat milk while whisking, then cook for 2 minutes over medium heat, stirring frequently. The sauce will likely look a little clumpy. We’re going to blend it.
  • Transfer mixture to a blender
  • Next add salt and pepper, nutritional yeast, and vegan parmesan cheese and blend on high until creamy and smooth, scraping down sides as needed.
  • Return sauce back to skillet from earlier and cook over low heat until warmed and slightly thickened – about 2-3 minutes – whisking occasionally. As it warms back up, it will thicken and get super cheesy
  • Add cooked, drained pasta to the sauce and toss to coat. Then top with 1 more Tbsp vegan parmesan cheese
  • Add to a hot pan olive oil, the beyond meat ground and 2 cups of white bbq sauce. Cook until internal temperature of 165 °F.
  • Add beyond meat to the pasta and mix well.

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