It sounds a little extreme, I know. Kraft Dinner was a childhood BFF and no other mac and cheese could ever compare. Until now.
There is literally no (real) macaroni or cheese in this dish, so you can imagine I would be just as skeptical about making it as you probably are.
BUT, I assure you, it actually turned out amazing. You wouldn’t even believe that it’s gluten free AND vegan.
- Instead of brown rice macaroni, we got GoGo Quinoa brand macaroni.Tastes IDENTICAL to wheat macaroni.
- We used coconut oil for our butter replacement.
- We mixed in spinach at the end. No cooking required. The heat from the mac and cheese wilted it.
- We made stuffed portobello mushrooms on the side.
Get this delicious recipe here.