Dairy Free Mac & Cheese
Equipment
- Blender
- Food Processor
Ingredients
Pasta
- 1 box gluten free elbow noodles (I use Jovial Foods, use cassava for paleo/grain free)
- pinch salt
"Cheese" Sauce
- ½ white onion, diced
- 1 small potato, cubed
- 2 cloves garlic, minced
- 1 tbsp avocado oil or olive oil
- ⅔ cup raw cashews
- 1 cup water
- ½ tsp yellow mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup nutritional yeast
Topping (optional)
- 1 cup pretzels or crackers (I use Quinn pretzels or Simple Mills, can sub bread crumbs)
- 1 tbsp vegan butter, melted (can sub ghee if only lactose free)
Instructions
Mac and Cheese
- Begin cooking your pasta.
- While your pasta cooks, saute potato, garlic and onion in avocado oil or olive oil in a pot over medium/low heat.
- Add the rest of the sauce ingredients and bring to a simmer, then let cook for 5 minutes or so.
- Add sauce ingredients to a blender and blend until completely smooth.
- Drain pasta and add back to the pot. Mix in the sauce and combine until completely covered.
Topping (Optional)
- Transfer mac and cheese into an oven safe dish and set oven to broil.
- Crush pretzels or crackers by pulsing in a food processor.
- Melt butter (microwave in 15 second increments), then mix into the crushed pretzels or crackers.
- Sprinkle the topping over the mac and cheese. If you'd like, broil for 2-5 minutes with the oven door cracked. Watch it closely so that it doesn't burn!
To Reheat
- Add desired amount of mac and cheese with a little vegan butter or nut milk to a pot over med/low heat to warm without drying the noodles.