Thanks to Ashley Noelle Richardson for this delicious recipe! You’ll never know it’s gluten-free.

 

Gluten/Dairy-Free Mac and Cheese

In a saute pan:

Warm:
2 Tblsp Olive Oil

Brown/Soften:
5 medium Organic cloves (crushed whole) garlic
1 large Organic Portobello (halfed and sliced)
1/2 Organic Zucchini (halfed and sliced)

Reduce Heat to Simmer, Add slowly:
1/4 cup filtered water

Stirring, Add:
4 Tbsp Apple Cider Vinegar
2 cup Nutritional Yeast
1 cup Coconut Milk (Mostly the cream on top)

Add:
2 (whole) Rosemary Sprigs

Cover and Reduce Heat to Low for 5 minutes (add water slowly to thin sauce as needed)

To Taste:
Pinch Sea Salt

Remove Heat, Add and Stir To Taste:
2 Tbsp White Mellow Miso

Spoon over Gluten Free Pasta and enjoy!