Vegan, Gluten Free, Soy Free and Yeast Free Creamy Mac and Cheese
Mac and cheese was always a favorite in my house and it was the same when I had kids. Without gluten it was still easy to make a really good mac and cheese dish, see my pumpkin mac and cheese recipe-->here. Now without dairy, this was a little more difficult. I am not a fan of any dairy free cheese product and most of them are soy based anyway, which my daughter is allergic to so that is out of the question. I was surprised the first time I had Daiya mozzarella cheese on pizza and it was actually melted and stretchy like real cheese.
I used the cheddar version for this mac and cheese and it was just as good in this dish as it is on pizza!
1 pound gluten free elbow pasta (I use Tinkyada)
3 tablespoons Earth Balance soy free margarine
2 cups Rice Milk (any nut milk will also work)
1 package Daiya Cheddar (2 cups)
salt and pepper
fresh parsley chopped
Bring a large pot of water to a boil and add the pasta. While the pasta is cooking, make the sauce. In a medium saucepan melt the earth balance. Add the milk and cook until heated. Add the Daiya shreds and continue to cook until cheese has melted. Drain pasta and add the pasta to the cheese sauce. Stir to combine. Add salt and pepper to taste. Top with parsley. Serve hot.