Mac & Ch-ch-cheeeeze
Gluten-free, vegan, and oh so good. This healthier and lighter version of mac and cheese is a favorite in many kitchens. I love to add veggies to it for even more nutritional bang, like steamed broccoli or green peas.
Ingredients
1/2 pound gluten-free brown rice elbows or shells
1 1/2 cups plain, unsweetened So Delicious Coconut Milk or Almond Milk
1/2 cup nutritional yeast
1/2 teaspoon sea salt (or more to taste)
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
Pinch cayenne pepper
1 tablespoon tahini
Black pepper, to taste
1 tablespoon brown rice flour
2 tablespoons extra-virgin olive oil or Earth Balance (soy-free)
Directions
Cook the pasta to al dente. Drain and set aside. Blend all of the remaining ingredients together in a blender except for the brown rice flour and olive oil.
In a saucepan over medium heat, add the olive oil or Earth Balance and heat through. Stir in the brown rice flour and continue stirring to make a roux (a flour paste). Add the pasta and sauce mixture and cook, stirring until the mixture boils and thickens. If the sauce is too thick, add more coconut milk; if it’s too thin, add a little more rice flour. If you like a more vibrant sauce, add a touch more dry mustard and onion or garlic powder. Top with a dash of smoked paprika and serve immediately!
Recipe Note
ABOUT THE AUTHOR
Cookbook author, culinary nutritionist and wellness coach Melissa Costello, founder of Karma Chow, has always had a passion for healthy, delicious food and nutrition. When she became a vegetarian at age 19, she began experimenting with healthier versions of everyday recipes, which led her to her passion for plant-based cooking. She is the creator of the 30-Day Vital Life Cleanse, which teaches people how to change their lifestyle, clean their bodies and shift their relationship to food through food-based cleansing.
