Jul 21, 2014 This creamy, dairy free mac and cheese is a quick and easy dinner recipe for those nights you’re craving something cheesy that actually tastes like the real thing. The sauce is made with nutritional yeast, cheese shreds, almond milk and a secret ingredient that makes this the best vegan mac and cheese recipe you’ll find! Blend for 1-2 minutes on high until smooth. In a medium bowl, combine cheese sauce with pasta. Transfer to an 8x8 baking pan sprayed with cooking spray. Crush chips and mix with dried parsley. Spread over the top of the pasta and spray with avocado spray and bake for 15 minutes. Let mac and cheese sit for 2-3 minutes before serving. Directions: Preheat the oven to 350°F and set aside a large oven-safe baking dish. Cook the pasta according to package directions. Transfer the cooked sweet potatoes to a high-speed blender, add the remaining ingredients and blend until smooth. Taste and adjust seasonings. A deliciously dairy-free vegan take on a classic, comforting favorite. This plant-based recipe for Creamy Macaroni & Cheese is made with Daiya Cheddar Style Shreds. It’s topped with gluten-free breadcrumbs, vegan parmesan cheese and paprika. It takes just 10 minutes to prep and 15 minutes to cook.
Between my dog and myself, we have a host of dietary hurdles to overcome. He can’t digest protein or citrus; I can’t have gluten or dairy. We’re a hot mess, he and I, yet we make it work. I diligently make him banana and potato biscuits every week, and for myself, I indulge in the most verboten dish of all for the lactose and gluten-averse: mac ‘n cheese.
I like this recipe for a lot of reasons. It’s super easy, fast, cheap, and allows for endless customization. But best of all, it reminds me of the blue-box version my mom used to make when I was young. We all know this box. Delicious when you’re age 8, but tastes more like chalky nostalgia in your 20s.
Gluten Dairy Free Mac And Cheese Recipe
The process is exactly the same for this recipe, only I’ve substituted high quality, diet-friendly ingredients for stuff in the box. The starchy pasta water helps everything bind together without the need for milk. I can usually tolerate a small amount of butter without my body staging a coup d’etat, but if your dietary sensitivities are more severe, a substitute like Earth Balance works fine. I like using Daiya vegan cheese and use a combination of 60:40 cheddar to mozzarella to add a clingy thickness to the sauce, plus gluten-free noodles, but the recipe is essentially a template. Modify however you see fit — regular pasta, different varieties of vegan cheese, add blanched peas or sautéed kale…the world is yours.