Your tastebuds won't know the difference!
Having a dairy and gluten intolerance is no fun for macaroni and cheese lovers like myself. It's a stomach ache wating to happen but I can hardly contain myself when I see a hot steaming pan of hot melting cheesy noodley goodness at whole foods or ...God forbid...home-made casseroles at holiday dinner parties or work potlucks. All my attempts at vegan macaroni and cheeses couldn't hold a candle to the original until I cam upon THIS recipe! The holy grail of vegan mac' and cheese and the secret ingredient is my new found love...Teese Cheese. I had accidentally bought the nacho cheese flavor at Whole Foods but made it work, adding some vegan crumbles for added texture. It turned out great! The Teese Cheese pours and melts like Velveeta, and I topped the casserole topped with Daiya cheddar shreds and gluten-free bread crumbs. What came out of the oven was a pot of bubbly, cheesy, spicy goodness.
{Sauce}
- 1 tube of Nacho Sauce Teese Vegan Cheese
- Cayenne Pepper
-1/2 tsp ground mustard
-1/2 c unflavored soymilk
-A couple of dashes of freshly ground black pepper
--Vegan meat crumbles
(note: my mistake after researching this brand, it DOES contain some wheat-remove if you want a 100% gluten free dish)
-
{Topping}
--Daiya Chedder Cheese Shreds
-Sprinkle of Cayenne pepper
-Gluten free breadcrumbs
-4 Tbsp vegan butter, softened
{Noodles}
-About (8oz) package of gluten free noodles (1/2 package of Tinkyada Brown Rice Pasta Shells)
1. Boil noodles until al dente, set aside in a bowl or your casserole dish. Add a little oil to coat the noodles so they don't stick.
2. Mix all the sauce ingredients in a sauce pan and simmer until well blended, about 10 minutes. I also added a few of the daiya shredded cheese into the sauce just to see how it would melt. Test the flavor and add seasonings to your liking.
3. Pour the hot cheese sauce onto the noodles and coat evenly.
- 1 tube of Nacho Sauce Teese Vegan Cheese
- Cayenne Pepper
-1/2 tsp ground mustard
-1/2 c unflavored soymilk
-A couple of dashes of freshly ground black pepper
--Vegan meat crumbles
(note: my mistake after researching this brand, it DOES contain some wheat-remove if you want a 100% gluten free dish)
-
{Topping}
--Daiya Chedder Cheese Shreds
-Sprinkle of Cayenne pepper
-Gluten free breadcrumbs
-4 Tbsp vegan butter, softened
{Noodles}
-About (8oz) package of gluten free noodles (1/2 package of Tinkyada Brown Rice Pasta Shells)
1. Boil noodles until al dente, set aside in a bowl or your casserole dish. Add a little oil to coat the noodles so they don't stick.
2. Mix all the sauce ingredients in a sauce pan and simmer until well blended, about 10 minutes. I also added a few of the daiya shredded cheese into the sauce just to see how it would melt. Test the flavor and add seasonings to your liking.
3. Pour the hot cheese sauce onto the noodles and coat evenly.
4. Add the daiya cheese shreds to layer the casserole. Then mix the rest of the toppings in a small bowl and sprinkle overtop the shredded cheese.
5. bake at 350 degrees for about 35 minutes, uncovered.
6. ENJOY and make it over and over and over again!
The icing on the cake was when my meat and dairy eating sister scarfed it down without realizing the difference. She went on about how good it was so when I told her it was vegan and mostly gluten free her eyes almost popped out of her head! This dish will definitely be a dinner staple from now on =)
5. bake at 350 degrees for about 35 minutes, uncovered.
6. ENJOY and make it over and over and over again!
The icing on the cake was when my meat and dairy eating sister scarfed it down without realizing the difference. She went on about how good it was so when I told her it was vegan and mostly gluten free her eyes almost popped out of her head! This dish will definitely be a dinner staple from now on =)
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