Since posting this picture on my Facebook the other day, I've gotten quite a few requests for how to replicate the unattainable: actually delicious gluten and dairy free Mac and cheese.
There's no nutritional yeast or kitchen wizardry going on. It's very simple, just a slow and careful process.
My recipe here isn't super precise and it only makes enough to serve one, but it may be a starting point for your needs.
I used corn noodles (the tiny seashells work the best for texture), about a cup - cooked however best you'd prefer. Follow your package but I find I prefer them slightly al dente.
The sauce is a cup of unsweetened Almond milk, 2 heaping tablespoons of dairy-free butter (I used organic earth balance), a half cup of daiya cheddar shreds, and (the big secret) a tablespoon of gluten free all purpose flour. I used King Arthur brand today, but there are cheaper ones 😊
You begin by heating up the almond milk over NO HIGHER than medium heat. Then slowly mix in and melt the butter and cheese, adding the flour when you have about half the amount of cheese melted. This is the secret, because it helps thicken the sauce.
Drain your pasta when ready, and then add it back in the pot. Pour the thickened sauce over it, keeping the pot over low heat and mix until thoroughly coated.
Serve asap and enjoy the goodness you have missed!! Revel in the creamy, cheesy, nirvana.
Hope it works out as well for you! Feedback is appreciated, let me know how you've adapted it!
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