I created this mac’n cheese for anyone who can’t have my other two cheese sauces (Cashew Cheesy Sauce, our family favorite, or the Pizza Cheesy Sauce) due to tree nut or corn allergies or sensitivities. This one is not only gluten and dairy free, but free of the top 8 allergens and corn. Enjoy!
Gluten & Allergen Free Mac’n “Cheese”
Feel free to use the “cheese” sauce as the base for other recipes, such as on grilled “cheese”, drizzled and pizza (use a bag with a snipped off corner) or in a casserole.
1 1/2 cups cooked or canned, rinsed cannellini, great Northern, or navy beans (about 1 – 15 ounce can)
1 cup cooked peeled and mashed potato
1/4 cup oil (I use a light tasting olive oil)
1/4 cup gluten and dairy free margarine or more oil
1/2 cups nutritional yeast flakes
1 1/2 tablespoons gluten free Dijon mustard
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon mustard powder
3/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
gluten and dairy free unsweetened milk substitute, as needed
6 cups cooked gluten free elbow or shell noodles
Blend all ingredients except noodles in a blender until very smooth. Depending on the potato, the mixture may be too thick, so use a small amount of the milk substitute to the mixture until smooth and the thickness you desire.
Pour ingredients into a sauce pan and heat. Mix with cooked hot noodles until everything is well coated.
You will want to blend your sauce much smoother than I did here... Make it smooth.
What was I cooking…
A year ago: Gluten Free-zer Friday – Corn Dogs
Two years ago: Slow Cooker Pulled Pork
Three years ago: Menu Plan Monday – April 27, 2009
Four years ago: Menu Plan Monday – April 28, 2008
Five years ago: Pumpkin Cookies
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