Dairy Free Mac and Cheese
An easy and delicious dairy free mac and cheese recipe.
Servings: 4 people
Equipment
- 1 small sauce pan
- 1 saute' pan or skillet
Ingredients
- 1 cup macaroni noodles
- 2 tbsp. dairy free butter alternative (Ex: Smart Balance)
- 2 tbsp. white four
- 1 1/2 cups unflavored cashew/almond milk (with pea protein) (Ex: Silk)
- 1/2 tsp. salt
- 1/2 tsp. garlic powder (optional)
- 1 1/2 cups plant based dairy free shredded cheddar cheese
Instructions
- Fill the small saucepan about two-thirds full of water and place on medium-high heat.
- When the water boils, add the macaroni noodles. Boil the noodles for about 10 minutes until they soften.
- While you are waiting for the water to boil, you can start to make the roux in the other pan.
- Place a saute’ pan or skillet on a burner at medium low heat.
- Put the dairy free butter in the pan and let it melt before adding the flour.
- I use a silicone whisk to combine the dairy free butter and flour.
- Let the roux cook for a few minutes until it starts to bubble a little.
- Add the dairy free cashew/almond milk and whisk until the roux is incorporated.
- Give this mixture a few minutes to thicken.
- Whisk in the salt and garlic powder.
- Once the roux has thickened, turn the burner to low.
- Add the dairy free, plant based shredded cheddar cheese.
- Whisk until the dairy free cheese melts and is incorporated.
- When the macaroni noodles are done, drain them and add them to the dairy free cheese sauce mixture in the skillet.
- Stir well and enjoy.