Grain Free Mac and Cheese (AIP, Gluten & Dairy Free) 1
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5 from 2 votes

Grain Free Mac and Cheese (AIP, GF, DF, Vegan)

This grain free Mac and Cheese recipe is super easy to make and it features a delicious vegan cheese sauce that's free from dairy and rich in nutrients!
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: American, Italian
Keyword: AIP, dairy free, gluten free, grain free, mac and cheese, pasta sauce
Servings: 2
Calories: 243kcal
Author: Ambra Torelli


  • 12 oz Kelp Noodles (1 bag)

For the “Cheese” Sauce:

For the Toppings:

  • ¼ tsp Dried Basil
  • ¼ tsp Nutritional Yeast flakes


  • if you are not a fan of the typical crunchy texture of kelp noodles, make sure to read the NOTE at the end of this recipe card. I share a tip that will make them teste like regular pasta. If you don't mind them being a little crunchy, start from the next step.
  • Thoroughly rinse your kelp noodles under running water, place them in a small pot, cover them with water and cook them over medium heat for about 10 minutes. Turn off the burner and let them sit in boiling water for 10 more minutes before straining.
  • In the meantime, prepare the sauce by heating up the olive oil in a medium size saucepan together with the chopped shallot and the whole sprig of rosemary to season the oil.
  • When it starts to sizzle, add in the cauliflower rice, turmeric and salt and coconut milk and mix well. Let it cook on medium heat with a lid on for about 8 minutes and add the chicken stock little by little when needed, mixing well.
  • Transfer the cauliflower mixture in a high speed blender, add in the nutritional yeast and process until you have a smooth and creamy sauce.
  • Season your kelp noodles with the cauliflower “Mac ‘n Cheese” sauce (if you have too much of it, set some aside for later), transfer them in a casserole dish and sprinkle some dried basil and nutritional yeast flakes on top.
  • You can either enjoy the dish right away let it gratin in the oven for about 5 minutes for a more indulgent taste.


TIP: Not digging the crunchy texture of kelp noodles? I feel you… Neither do I! And I have a quick and easy fix for that! Boiling the noodles like described in the procedure above will remove 80% of the crunchiness, making them taste just like regular pasta. But if you looking to enhance the texture even more, soak the noodles in a bowl with warm water, 1 tbsp of lemon juice and ½ a tsp of salt for about 30 minutes before you prepare them. This trick will do a wonderful job in softening the noodles to perfection!!


Serving: 2g | Calories: 243kcal | Carbohydrates: 16g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 457mg | Potassium: 733mg | Fiber: 6g | Sugar: 5g | Vitamin C: 83mg | Calcium: 269mg | Iron: 3mg