Yes, its true. Its just as good with way less fat and no wheat, hello comfort food! This is a recipe we have earned from 12 years of vegan and recently gluten-free tests. Its the first time its ever been recorded!

Preheat oven 375 for the

  • Mozzarella Cheeze Sauce:
  • 1 cups water
  • 1/4 Cup fresh lemon juice
  • 1/4 Cups nutritional yeast flakes
  • 3 T tahini
  • 3 T quick-cooking rolled oats
  • 2 T arrowroot or cornstarch
  • 1/4 cup fresh diced onion
  • 1/2 tsp salt

Andrean Dream Quinoa Macaroni Dry Pasta (WF)

Daiya Vegan Cheese (WF)

Medium or Strong Cheddar Scheeze (optional to some, necessary to me! Substitute 1/2 the cheese in the recipe)

Energ Gluten free Bread Crumbs

1) Cook the pasta according to the directions. I use this brand of spaggetti too – it cooks up well; as with any long noodle make sure you stir it gently until its wet so it doesn’t stick together. You can add a tiny bit of olive oil to help prevent that.

2) lightly spray oil the bottom of a 9″ long pan, I use spectrum coconut oil.

3) in this order add :

1/2 of the noodles top with 1/3 mozzerella cheeze sauce,  1/2 cup of daiya cheese/cheeze blend,  then sprinkle a thin layer of Energ bread crumbs. Layer remaining noodles, mozzerella cheeze sauce and 1/2 cup of daiya/cheeze blend. Top with Energ Bread Crumbs.

Bake for 25-30 minutes until golden brown.

Let cool 5-10 minutes before serving (or as long as you can wait!)