Lime ‘n’ Chipotle Mac and Cheese (Gluten-free, Vegan, Nut-Free)

Recipe by Aine Davis

While my Vegan Girlfriend co-bloggers are living off of raw food and cold-pressed juices (nothing wrong with that), I’m choosing instead to indulge. It’s my 21st birthday and I’ll do what I want!

This has to be one of the best dishes I’ve ever made, and surprisingly I created it entirely from leftovers!961671_10155346804985133_2111936493_n 11081608_10155346804990133_441365893_nIngredients…

(Adapted from Daiya’s recipe)

  • 1 box gluten-free rice macaroni
  • 3 cups Daiya Cheddar Style Shreds
  • 2 cups unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/4 cup chipotle peppers in adobo sauce
  • 3 tbsp dairy-free “butter” (I used Earth Balance)
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika pepper
  • Juice from 2 Limes


  1. Cook pasta according to instructions on package. Drain thoroughly and rinse in cold water. Set aside.
  2. Prepare the “cheese” sauce while waiting for oven to preheat to 350 F. In a small pot on medium heat, melt butter. Add pepper, nutritional yeast, paprika, lime juice and chipotle peppers. Let simmer for 3-5 minutes.
  3. Pour almond milk into pot and mix together. Add the “cheese” shreds, then let pot simmer over low heat for 3 minutes. Stir regularly to prevent sauce from burning.
  4. Combine pasta and sauce together in pot.
  5. Transfer pasta to casserole dish and top with paprika.
  6. Bake uncovered at 350F for 25 minutes. Serve immediately (with or without pizza as a side dish, your choice).

Makes approximately 4 servings.


Tortilla Mini-Pizzas

By contributor Megan Stulberg

I left my grocery list at home the other day while picking up pizza ingredients and, of course, forgot to buy gluten-free flour. I was pretty bummed, but then I stumbled across a package of corn tortillas in my kitchen that made quite the delicious crust substitute! 


  • 4 corn tortillas
  • 2 cups tomatoes (fresh or canned), chopped 
  • 2 cups raw spinach, shredded 
  • 1 cup Daiya Cheddar Style Shreds
  • 1 cup fresh pineapple, sliced
  • 1/2 cup sweet onion 
  • 1/3 cup raw mushrooms, diced
  • 4 leaves fresh basil
  • 2 cloves garlic
  • Pinch of salt
  • Pinch of pepper


  1. In a large saucepot, add a splash of olive oil. Once heated, add garlic and onion. Sauté until translucent. 
  2. Add tomatoes, basil, salt and pepper to saucepot. Simmer for 20 minutes, stirring regularly until fluid consistency has been reached. Cool and set aside.
  3. Preheat oven to 350 degrees. 
  4. On a lined baking sheet, lay out corn tortillas. Evenly spread a thin layer of tomato sauce on each tortilla. Add Daiya, pineapple, spinach, mushrooms and any additional toppings.
  5. Bake for 12-15 minutes until crust has crisped and toppings have melted. 

Makes 2 servings (2 tortillas each). Enjoy!