Saturday, January 10, 2015
Dairy free mac-n-cheese
- 2c plain soy milk
- 2 tsp corn starch
- 1 tsp onion powder
- 2 tsp nutritional yeast
- 1 tbsp Earth Balance spread (dairy free margarine)
- 1 1/2c non-dairy cheddar shreds (I am loving Daiya brand, it actually tastes like cheddar cheese)
- 1/2c non-dairy mozzarella shreds (Daiya brand was used)
- 1tsp onion powder
- 1/3c flour
Cook elbow noodles per package directions, rinse and set aside.
Preheat oven to 350'
Mix the soy milk, corn starch, onion powder & nutritional yeast.
Bring to a boil, stir constantly until bubbly. Add salt & pepper to taste.
Melt spread into the above mixture
Add in non-dairy shreds, until they all melt.
Then add in onion powder, flour and more salt & pepper to taste
Add in cooked noodles, put in greased baking dish
Top with bread crumbs (I've been using Ian's brand as they're dairy free)
Spray crumbs with non-stick spray
Cook covered for 25 minutes
Uncover, cook for 20 minutes
You can reheat leftovers, but be cautious reheating in the microwave. Non-dairy shreds don't do microwave heat well - so put it on a low setting and heat in small increments to re-heat for later.
** This is a kid tested recipe. My daughter is happily taste testing all my dairy free cooking and went back for seconds of this dish.