Vegan and Gluten-free Mac & Cheese

Ingredients

• 8oz gluten-free noodles (brown rice, quinoa, etc)
• 1 tbsp nutritional yeast
• 3 tbsp Spectrum/unscented coconut oil
• 3 cups of Daiya Chedder Style Shreds
• 1 cup of almond milk
• ¼ tsp ground black pepper
• 2 cups of chopped broccoli
• 1 red pepper
• ¼ tsp of paprika
• ½ cup gluten-free bread crumbs (I use brown rice)

Directions

1. Boil and strain gluten-free noodles (brown rice, quinoa, etc)
2. In a sauce pan combine nutritional yeast with Spectrum/unscented coconut oil.
3. Add Daiya Cheddar Style Shreds, almond milk, and ground black pepper.
4. Steam chopped broccoli.
5. Chop red pepper.
6. Combine everything so far and then transfer to a casserole dish.
7. Mix paprika with gluten-free bread crumbs (I use brown rice) and sprinkle on top of the dish.
8. Bake at 350F uncovered for 15 mins