Gluten Free Vegan Macaroni and Cheese |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is an adaptation of the Deceptively Delicious macaroni & cheese recipe. I have kids with gluten and dairy allergies. This is not cheap, as you use a cheese and cream cheese substitute, but it was good enough for my husband to like it! I have tried the nutritional yeast recipes and they didn't go over as well here. At 6 servings, the size is pretty generous, as it served my family of 5 with at least 2 servings left over. Cooking time does not include cooking the noodles, as that time can vary quite a bit. Ingredients:
4 cups gluten-free pasta, cooked (tinkyada brand is great) |
1 tablespoon olive oil |
2 tablespoons gluten-free flour (i use sorghum or buckwheat) |
1/2 cup rice milk |
1/2 cup butternut squash or 1/2 cup yam, pureed |
1 (10 ounce) package soy cheddar cheese, cut into 1-inch chunks (follow your heart brand) |
4 ounces tofutti better-than-cream-cheese (non-hydrogenated, in the yellow pkg) |
1/2 teaspoon salt |
1/4 teaspoon paprika |
1/8 teaspoon pepper |
1/2 teaspoon garlic powder |
Directions:
1. In a large saucepan over medium heat, heat the olive oil and add the flour, stirring until thick paste.
2. Gradually add the rice milk, and cook, stirring every now and then, until the mixture begins to thicken, about 3-4 minutes.
3. Add the rest of the ingredients and stir, until the cheese is melted and the sauce is smooth.
4. Stir in the cooked noodles and serve warm.
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