I tend to have tummy issues with gluten and some forms of dairy. So Mac & Cheese is usually out of the question for me! I usually don’t like using soy cheese or other ‘alternatives’ in Mac & Cheese, as it tastes fake, and can be gross to be quite honest! That is why I’m so happy that I found Daiya Vegan Cheese. Daiya also doesn’t contain soy, so if you used the Soy Free Earth Balance butter spread, this recipe would be soy free! I did a post on it a while back HERE. You can get Daiya at many places in US/Canada. Check their store finder. I do not recommend subbing for a different fake cheese or different milk substitute, as it could come out yucky!
Mac & Cheese (Dairy Free & Gluten Free)
Makes Approx 3-4 servings
Note: I didn’t really measure the ingredients so I won’t be able to calculate the nutrition this time. When I make it again, I will update it.
1/2 package of brown rice spirals pasta (approx 227 grams)
1 Tbsp dairy free margarine (Becel Vegan or Earth Balance)
1/2 cup (approx) Unsweetened Original Almond Breeze or Unsweetened Silk Almond Milk
1/2 cup (approx) Daiya Cheddar Style Shreds
Cook pasta according to package directions. Drain pasta & do not rinse. Return pasta to pot, add margarine and place over low heat. Add Daiya cheese, some of the almond milk and stir to combine. You will need to keep stirring and adding more milk until the cheese is melted and its well blended. You may need more than the amount of milk recommended. This will take longer than it does with regular cheese. I think it took 2-3 minutes of stirring total to get it all creamy as above.