Vegan Macaroni and Cheese (Gluten Free)

Get your comfort food fix with this delicious gluten free Vegan Macaroni and Cheese that's easy to make with ingredients you most likely have on hand!
Gluten Free, Whole Grain, Vegan; Free Of: dairy, soy, eggs, corn, sugar, nuts
Course Main Dish
Cuisine American
Keyword dairy free macaroni and cheese, gluten free macaroni and cheese, vegan macaroni and cheese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 cups
Calories 260kcal
Author Sarah Jane Parker


  • 8 ounces brown rice elbow macaroni I use Tinkyada brand
  • 1-1/2 cups coconut milk unsweetened and unflavored from carton
  • 2-3 Tablespoons brown rice flour depending on how thick you want your sauce
  • 1 clove garlic minced
  • 1/2 teaspoon Mrs. Dash table blend
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder or paprika
  • Salt and pepper to taste
  • 1/2 cup Daiya shredded cheese or your favorite non-dairy shredded cheese
  • Optional: Gluten-Free Bread or cracker crumbs


  • In a medium saucepan, heat water and cook brown rice macaroni according to package directions.
  • In a small saucepan, heat the milk until simmering. Whisk in the brown rice flour and seasonings. Simmer until sauce thickens, stirring often to prevent burning.
  • When the sauce has thickened, stir in the cheese and stir until melted (or mostly melted).
  • Stir the sauce into the cooked and drained macaroni. At this point you can add in other ingredients, serve immediately, or you can top with bread crumbs and bake at 350 degrees F for about 15 minutes or until the top is golden. Enjoy!


Calories: 260kcal | Carbohydrates: 42g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Sodium: 127mg | Potassium: 61mg | Fiber: 3g | Vitamin A: 60IU | Vitamin C: 0.4mg | Calcium: 4mg | Iron: 0.8mg