Vegan Mac 'n' Cheese Recipe Gluten Free Eli Brecher

Who would have thought that a vegan version of mac ‘n’ cheese could taste this good?! That’s right – totally dairy-free, delightfully creamy and undeniably delicious!

This vegan mac ‘n’ cheese is the ultimate comfort food after a long day. The recipe is also gluten-free and uses only wholesome ingredients, such as cashews which give the sauce a rich velvety thickness.

Not only do the sweet potatoes provide the vibrant orange colour, they also have so many health benefits. They are rich in both soluble and insoluble fibre, and are high in beta-carotene, an antioxidant which is converted into vitamin A – essential for a strong immune system and healthy vision. 

Vegan Mac 'n' Cheese Recipe Gluten Free

Vegan Mac 'n' Cheese Recipe Gluten Free

Vegan Mac & Cheese Recipe (Dairy-free, Gluten-free)

Makes 3-4 servings

Ingredients:

  • 3 cups of pasta of choice (I used wholegrain brown rice penne which is gluten-free)
  • 1 tablespoon olive oil
  • 1 small onion, chopped (about 1 ½ cups)
  • 1 large sweet potato, peeled and chopped (I used American Sweet Potatoes)
  • 3 cloves garlic, crushed
  • ⅔ cup raw cashews, soaked for 2 hours then drained
  • ½ cup milk of choice (I recommend coconut milk for creaminess)
  • ¼ cup nutritional yeast (or your cheese of choice) 
  • 2 tsp apple cider vinegar
  • ⅔ tsp sea salt
  • 1 tsp paprika
  • ¼ tsp cayenne powder
  • ½ tsp dried thyme (optional)
  • ¼ tsp ground nutmeg (optional)

Method:

  1. Place the cashews in a bowl, completely cover with water and leave to soak for 2 hours, then drain but keep ⅔ cup of this water.
  2. Cook the pasta according to package instructions. 2 minutes before cooked. Drain but keep the pasta in the pot/pan to serve.
  3. Meanwhile, add the olive oil and onion to a large saucepan and sauté on a medium heat for 5 minutes, until the onion is translucent.
  4. Add the chopped sweet potato, crushed garlic, salt and spices/herbs. Cook for 2 minutes, stirring consistently.
  5. Add the cashews, ⅔ cup water conserved from soaking cashews and ½ cup chosen milk. Stirwell and allow to simmer on a low-medium heat for 6 – 8 minutes, until sweet potatoes are fully cooked. 
  6. Add all the contents of the pan to a strong blender, along with the cider vinegar and nutritional yeast. Blend until smooth and no lumps remain, scraping down the sides several times if necessary.
  7. Taste, then if you feel it needs more, add a pinch more salt and another teaspoon of vinegar if you wish. Blend again.
  8. Pour the sauce into the pot of pasta and stir through evenly. Gently re-heat if necessary. Serve hot with a sprinkle of chilli flakes and black pepper. Keep leftovers covered in the fridge for 3 days. When re-heating, you may wish to add a splash of water first.

If you give this recipe a try, don’t forget to tag me on Instagram @brechernutrition – I LOVE seeing all your recreations!

For more dinner ideas, try these recipes:

Vegan Mac 'n' Cheese Recipe Gluten Free

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Teriyaki Salmon, Wild Alaska Salmon Recipe, Honey Glaze, Eli Brecher

This teriyaki-glazed oven-baked salmon has become a staple dinner in my kitchen. It’s my go-to recipe when I come home from a long day at university and don’t want to make anything too fancy or complicated.

The recipe uses simple ingredients, most of which I always keep in the pantry anyway, to create a homemade sticky teriyaki glaze, sweetened with honey. This juicy flaky salmon is baked to perfection and bursting with so much flavour – it’s sweet yet savoury and the delectable glaze is easier than you think!

In terms of nutrition, wild salmon is high in Omega 3 oils which is essential to so many functions of the body, from the nervous system to maintaining a healthy inflammatory response. It is also packed with protein, B vitamins and several minerals including potassium and selenium.

I love serving this teriyaki salmon alongside some rice and green vegetables like broccoli or asparagus, but this could of course be swapped with whatever you have in the fridge – mushrooms, peppers, carrots or anything else will still be delicious in this recipe!

Teriyaki Salmon, Wild Alaska Salmon Recipe, Honey Glaze, Eli BrecherTeriyaki Salmon, Wild Alaska Salmon Recipe, Honey Glaze, Eli BrecherTeriyaki Salmon, Wild Alaska Salmon Recipe, Honey Glaze, Eli Brecher

Teriyaki & Honey Glazed Wild Alaska Salmon Recipe

This recipe has been sponsored by Alaska Seafood.

Ingredients:

  • 2 fillets of wild salmon (if frozen, defrost to fridge temperature or room temperature)
  • 1 spring onion, chopped
  • ¼ cup vegetable of choice (I used tenderstem broccoli but you could use asparagus, carrots, mushrooms etc)
  • 1 tbsp sesame seeds

For the Teriyaki Glaze:

  • 3 tbsp teriyaki sauce
  • 2 tbsp soya sauce (or tamari if gluten-free)
  • 1 tbsp apple cider vinegar
  • 1 tbsp sesame oil
  • 3 tbsp honey
  • 2 cloves garlic (crushed)
  • 1 inch piece fresh ginger (grated) or 1 tsp ground ginger

To serve:

  • ¾ cup rice
  • Juice of ½ lemon
  • 1 tsp chilli flakes (optional)

Method:

  1. Line a large baking tray with greaseproof paper, tin foil or simply brush it with cooking oil of choice. In a small bowl or mug, stir together all sauce ingredients until well combined.
  2. Place salmon in a mixing bowl, pour over the sauce, cover and leave to marinate for 20 – 30 minutes. Pre-heat the oven to 200 C.
  3. Transfer the salmon to the baking tray and place the vegetables on the tray. Pour the remaining marinade on top and sprinkle with chopped spring onions and sesame seeds. Bake for 13 – 15 minutes or until salmon flakes easily with a fork. A thicker piece of salmon may need another few minutes.
  4. Meanwhile, bring the rice to a boil, then add in the lemon juice and chilli flakes and simmer for 10 – 15 minutes.
  5. Serve salmon over the rice and enjoy hot, or allow to cool then keep in the fridge for up to three days.

If you give this recipe a try, don’t forget to tag me on Instagram @brechernutrition – I LOVE seeing all your recreations!

For more dinner ideas, try these recipes:

Teriyaki Salmon, Wild Alaska Salmon Recipe, Honey Glaze, Eli Brecher

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Eli Brecher's Peach Nectarine Crumble, Vegan Gluten Dairy Free

Let’s be honest, the vast majority of my desserts on the website are chocolate-themed, from my Rocky Roads to my Trillionaire Shortbread. Despite my long list of cacao-based sweet treats (full list at the bottom of this post!), I sometimes fancy something lighter and fruitier, which is where this Peach & Nectarine Crumble comes in!

This recipe requires just 5 simple ingredients (two of them are in the title!) and is completely gluten-free, dairy-free and refined sugar-free, as well as being suitable for vegans. The crumble topping is made from oats, which are my all-time favourite grain as they are packed fibre – scientifically proven to keep you fuller for longer and to help lower cholesterol levels!

This decadent crumble is perfect to bring to a dinner party, or warm it up for breakfast the next morning and serve with a dollop of soy yoghurt! 

Peach Nectarine Crumble, Vegan Gluten Dairy Free Eli Brecher

PEACH & NECTARINE CRUMBLE RECIPE (5 ingredients, gluten-free, dairy-free, vegan)

Ingredients

  • 3 nectarines
  • 3 peaches
  • 500g (gluten-free) oats
  • 250g (dairy-free) butter
  • 175g coconut sugar (can use brown sugar)
  • Optional: 2 drops vanilla extract

Method

  1. Pre-heat the oven to 160 C.
  2. Chop the fruit and place in an oven-proof dish.
  3. Use your hands to knead together oats, coconut sugar and (dairy-free) butter until fully combined, then add the vanilla (if using) and spread this mixture over the fruit. Use your finger to create a small thumb-sized well in the middle of the crumble so the fruit is exposed.
  4. Place in the oven for 60 minutes.

If you give this recipe a try, don’t forget to tag me on Instagram @brechernutrition – I LOVE seeing all your recreations!

For more dessert recipes, check these recipes out:

Peach Nectarine Crumble, Vegan Gluten Dairy Free
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Vegan Rocky Road Recipe

Crunchy and gooey, chocolatey and chewy, my Rocky Roads are full of all kinds of surprises! 

The base is made from smooth almond butter melted together with high quality dark chocolate, and these treats get their sweetness from your dried fruit of choice – juicy baked raspberries and a handful of sultanas. Plus a few mini marshmallows, because would Rocky Roads be complete without them? I didn’t think so either!

You’d never believe these Rocky Roads are vegan, gluten-free and surprisingly low in sugar! They’re also packed with protein and fibre thanks to the nuts – I used chopped Brazil nuts and flaked almonds this time, but you can use your favourites or whatever you have on hand. 

When it comes to the fillings, the more the better in my opinion! I always use mini marshmallows, at least two types of nuts, dried fruit such as dates/raisins and anything else I have lying around. Get creative! Here are a few ideas to get you started…

  • Mini marshmallows – I found vegan ones in my local supermarket
  • Dried fruit – raisins, sultanas, cranberries or chopped dates
  • Nuts – try hazelnuts, cashews, almonds, pistachios, pecans, walnuts
  • Biscuits – try Oreo cookies, Digestives, or oat cakes for a lighter twist
  • Popcorn – salty or sweet, for extra crunch
  • Granola – I always have some lying around!
  • Honeycomb – for a little extra sweetness

If you like my Rocky Roads, I think you’ll LOVE my Trillionaire Shortbread,Peanut Butter Choc Chip Cookie Pie and Vegan Fudgey Oreo Brownies! Let me know if you make them on Instagram @brechernutrition

Vegan Rocky Road Recipe

Vegan Rocky Road Recipe

Vegan Rocky Roads Recipe

INGREDIENTS

  • 1 and 1/2 cups (200g) dark chocolate
  • 3/4 cup almond butter (or nut butter of choice)
  • 1 and 1/2 cups mixed nuts, chopped (I used Brazil nuts and flaked almonds)
  • 1/4 cup desiccated coconut (optional)
  • 1 cup chopped dried fruit (I used sultanas and dried raspberries)
  • 1 cup (75g) vegan mini marshmallows

METHOD

  1. Break the chocolate into chunks in a saucepan and melt over a low heat. Stir in the almond butter until fully combined, then pour this into a large mixing bowl.
  2. Add the nuts, dried fruit and desiccated coconut (if using) to the bowl and stir together until everything is coated in chocolate.
  3. Line a brownie tin with greaseproof paper and spoon the mixture into the tin.
  4. Place in the fridge for 1 hour until completely set and crunchy, then store in the fridge.

If you give this recipe a try, don’t forget to tag me on Instagram @brechernutrition – I LOVE seeing all your recreations!

For more chocolatey recipes, check these out: 

Vegan Rocky Road RecipeVegan Rocky Road Recipe Eli Brecher

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Vegan Carrot Chickpea Patties Veggie Burgers

These Carrot Chickpea Patties make an easy and delicious lunchbox treat, alongside some quinoa or brown rice and leftover veggies. They can be batch-made ahead of time and kept in the freezer, so are really convenient when you’re short of time. 

They’d also make a fantastic canapé to serve at a party – just roll them into mini patties and top with a dollop of Hummus or Roasted Red Pepper Hummus. Simply double or triple the recipe to accommodate all your dinner guests!

I got really into making my own veggie burgers after I experimented with these Edamame Mushroom Burgers which turned out to be so tasty! Although there are lots of vegetarian/vegan options available in the supermarket, they tend to be loaded with unnecessary additives and high amounts of sugar and salt, which is why I much prefer to make my own.

Like all my recipes, these are dairy-free, refined sugar-free and gluten-free (provided you use GF oats). They are also suitable for vegans if you use maple syrup instead of honey! If you have a nut allergy, just swap the almond butter for tahini (sesame seed paste) or your seed-butter of choice.

Carrot Chickpea Patties Vegan Gluten Free Eli Brecher cereal and peanut butter

Carrot Chickpea Patties Vegan Gluten Free Eli Brecher cereal and peanut butter

Vegan Carrot Chickpea Patties

This recipe was developed in collaboration with Meridian Foods.

Makes 6 medium patties or 12 mini patties

Ingredients

  • 2 carrots, peeled and roughly chopped
  • 200g tinned chickpeas (half a regular size tin)
  • 4 tbsp oats
  • 3 tbsp smooth almond butter (or nut butter of choice)
  • 1 tbsp za’atar herbs (try my homemade za’atar recipe)
  • 1/2 tsp ground cumin
  • 1 clove garlic, crushed
  • 1 tsp grated ginger
  • 1/4 tsp sea salt
  • 2 tbsp oil of choice (+ extra 1 and 1/2 tbsp oil for frying)
  • 2 tsp honey/maple syrup

Method

  1. Rinse the chickpeas under the tap, add them to a strong food processor with the carrots and pulse together for 10 seconds.
  2. Scrape down the sides, add all remaining ingredients to the food processor and pulse until fully combined.
  3. Use your hands to roll into 6 medium-sized patties or 12 mini patties.
  4. Heat 1 and 1/2 tbsp oil in a pan and fry on a medium heat for 4 minutes on each side. Serve immediately, or allow to cool then place in tupperware in the fridge for tomorrow’s lunch!

If you give this recipe a try, don’t forget to tag me on Instagram @brechernutrition – I LOVE seeing all your recreations!

For more packed lunch recipes, try these:

Recipe Vegan Carrot Chickpea Patties Veggie BurgersVegan Carrot Chickpea Patties Veggie Burgers

 

 

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