Mac and Cheese (gluten free, soy free, vegan)Total Time: 45...
Mac and Cheese (gluten free, soy free, vegan)
Total Time: 45 minutes. Serves: 6-8
Ingredients:
- 1 pound shell pasta (I use a Quinoa & Corn combination)
- 4 tablespoons Earth Balance Soy Free Spread, plus extra for greasing a casserole dish
- 2 cups unflavored coconut milk (not cans)
- 1/2 cup coconut creamer (I like So Delicious Original flavor)
- 2 cups shredded Daiya cheddar cheese
- 1 cup Daiya mozzarella cheese
- 1 Udi’s hamburger bun, toasted
- 1 tablespoon millet flour
- 1 teaspoon granulated garlic powder
- 2 teaspoons salt, plus a few tablespoons extra for pasta water
- 3 tablespoons organic cornstarch
- 2 tablespoons water, room temperature
- 1/4 teaspoon cayenne pepper
Preheat Oven to 375 degrees FGrease a 9x12 inch casserole dishIn a large stock pot with boiling water, add few tablespoons of kosher salt to the water, then pasta and stir frequently to prevent clumping.
In a mini food processor pulse the toasted hamburger bun until a breadcrumb consistency. Set aside.
In a medium heavy bottomed saucepan over medium heat, melt Earth Balance spread. Add coconut milk, coconut creamer, salt, garlic powder, cayenne pepper and let it cook until it’s just about to boil, about 3 minutes. Stirring occasionally.
Meanwhile, in a small glass bowl, mix cornstarch and millet flour with room temperature water. Raise the heat to medium high, pour in the cornstarch mixture, and whisk vigorously for a few minutes until it thickens, about 3-5 minutes. Once thickened, add both Daiya cheeses, stir to blend. Drain the pasta once it’s reached al dente (cooked, yet firm), put the pasta back into the large stockpot, add the sauce and mix well.
Fill the greased casserole dish with the creamy pasta mixture evenly, add breadcrumbs evenly across the top. Bake for 10 minutes. Serve hot.
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