Sunday, 27 March 2011 16:17
Hella Good Gluten-Free Mac & Cheese with Daiya
Daiya cheese has become an even bigger part of my life since I went gluten-free and mostly soy-free. However, I'm not a chef and I'm running out of recipe ideas. When I made this I had a box of pasta and a container of Daiya, but didn't want to do the usual throw-cheese-on-top-and-mix-it-in, so I went on a search for a new macaroni and cheese recipe - and boy did I find one.
A blog called West Coast Vegan has a fantastic recipe, which I modified a little to take out the soy. This mac & cheese is so creamy and flavorful! I wish my pictures did it justice, but I was too excited about eating it that I couldn't focus on the photography!
A blog called West Coast Vegan has a fantastic recipe, which I modified a little to take out the soy. This mac & cheese is so creamy and flavorful! I wish my pictures did it justice, but I was too excited about eating it that I couldn't focus on the photography!
Ingredients:
- 2 tbsp soy-free Earth Balance
- 3 tbsp gluten-free flour
- 1/2 cup organic almond milk
- dash of cayenne pepper
- dash of pepper
- 2 tsp mustard
- 3/4 cup Daiya cheddar cheese
- 1 cups dry gluten-free pasta (either shells or macaroni) - I used Ancient Harvest Gluten Free Organic Pasta
Preparation:
- Melt the Earth Balance and mix in the flour until nice and thick.
- Add in almond milk, cayenne pepper, pepper, and mustard.
- Whisk over medium heat for about 10 minutes until it's bubbly and thick.
- Cook the pasta
- When sauce is thickened, stir in the Daiya cheese until it's creamy and entirely melted.
- When pasta is done cooking, stir in the cheese sauce
- Enjoy!
Tagged under