Dairy Free Macaroni and Cheeze

My sister, who has guest posted at Allergic to Air, has been really bummed about not having real macaroni and cheese.  Frankly, most of the dairy free mac and cheese recipes out there are OK at best and sometimes have some strange ingredients to trick your mind into thinking that it’s the real thing.

I think I’ve developed a good one, though!  It was creamy and melty and the flavor was pretty good!  It’s not too far off from my Gluten Free Macaroni and Cheese recipe.

A few words of warning…

1.  This recipe used almond cheese, so if you have a tree nut allergy, you should use Daiya cheese or another alternative cheese.  It just happened to be the kind my sister liked so I tried it.  That said, I don’t know if it will melt the same.

*edit*  My sister tried this for a friend of her’s that has IC and said that Daiya worked great!
2.  I did not try this gluten free, although that is my next goal.  I *think* it will work.  But don’t take it to the bank!

So I guess I should stop talking already and give you the recipe, right?!?!

Dairy Free Mac and Cheeze

Dairy Free Macaroni and Cheese

Makes 4-1 cup servings

2 TB Olive Oil or butter substitute (like Earth Balance)
2 TB AP flour
1/4 tsp dry mustard- it’s a southern thing…and it makes a difference!
1/2 tsp onion powder
1/4 tsp garlic powder (add more if you like a stronger flavor)
2 cups unsweetened coconut or *soy milk (you have to use something with a higher fat content for this to work!)
2 cups shredded Almond cheese (or Daiya for tree nut allergies)
8 oz pasta, cooked according to package instructions
Salt and *white pepper to taste

*omit for IC friendly recipe

1. Melt oil or butter in a big skillet on medium heat. I like to use a whisk, so if you have a non-stick pan, make sure your whisk can be used in that pan and it won’t scratch it.
2. Mix in flour and whisk for 1 minute. Then add mustard, powdered onion and garlic and stir.
3. Add milk, one cup at time, whisking well. You have to babysit this. Once it thickens after each addition of milk, add the next one.  It will not thicken up right away, so be patient.
4. After milk is all incorporated and the sauce is thickened, add cheese.
5. Once the cheese is melted throughout, add pasta.
6. Add salt and pepper to taste.
7.  Serve immediately!  As soon as it starts to cool, it will start to congeal.  To revive, add a little more coconut or soy milk, heat and stir.

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2 Responses to Dairy Free Macaroni and Cheeze

  1. Emily says:

    Will Almond milk work? I’m not sure how it’s fat content compares to coconut milk but we have a soy allergy.

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