Gluten Free/Almost Dairy Free Baked Mac & Cheese |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My version is not technically Vegan I don't think since I added the Soy Cheese, and I omitted the alcohol. The Soy Cheese has Cesien(milk protein) in it so if you are REALLY lactose intolerant just omit it. Or use a rice cheese. You can't tell the difference. I swear. Ingredients:
1 1/2 cups rice fusilli |
4 tablespoons vegetable oil or 4 tablespoons olive oil |
4 tablespoons rice flour |
2 1/2 cups plain rice flour |
1 tablespoon toasted sesame tahini |
2 tablespoons nutritional yeast |
1/2 teaspoon dijon mustard |
2 teaspoons balsamic vinegar |
1/2 teaspoon salt (to taste) |
1 dash garlic powder |
1 dash onion powder |
1 dash black pepper |
1/4 teaspoon ground nutmeg |
3 -4 tablespoons water |
1 dash worcestershire sauce |
1 dash paprika |
3 tablespoons vegan parmesan cheese |
2 tablespoons soy mozzarella cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to a rolling boil and pre-cook the pasta until it is slightly tender but firm to the bite. Drain the pasta in a colander and rinse quickly under cold water. Set aside.
3. In a medium saucepan, heat the oil over medium heat, stir in the rice flour with a wire whisk. Cook, stirring constantly, for about 10 seconds, then slowly add the rice milk. Whisk well to remove any lumps.
4. Bring the mixture to a boil, it will thicken as it cooks then reduce heat to low.
5. Add the remaining ingredients and mix well with a whisk.
6. Pour the pasta into a 6 cup baking dish. pour the sauce over top and combine gently.
7. Bake for 25min until heated through and bubbly.
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