Comfort for some

So right of the bat I will admit, this recipe isn’t for everybody.

I had a hankering for something really rich and really creamy last week and I found this recipe on Pinterest for a vegan Mac-n-Cheese.

Completely confused on how anything with cheese in the title could possibly be good with some kind of faux cheese substitute, I started to read.

The recipe didn’t call for any cheese substitutes at all, which I thought was interesting and weird.

Interesting because processed soy-cheese or other fake cheese kind of freaks me out. Weird because how can something taste like cheese when it is devoid of anything cheese-like fake or otherwise?

The answer: It doesn’t.

But it tries.

The secret is nutritional yeast.

You should’ve seen my husband’s face when I lifted up the bottle of this stuff. He looked utterly disgusted and completely wary of putting anything like that in his mouth.

While the nutritional yeast gives it a cheese-like taste it really wasn’t cheese-like enough to call this a Mac-n-Cheese. It was more like Mac with some sort of cream sauce.

My husband hated it. He said he thought it tasted too nutty.  I must note we didn’t have Dijon so we just left it out. That may have cut down on the nutty flavor.

I, on the other hand, enjoyed it and ate it for the next three days. 🙂

I realize this blog is not completely selling this dish but I’m telling you, it’s worth a try. It’s healthy and a good weeknight dinner. And in my opinion, very rich tasting. Yum!

Mac and Sort of Cheese
I have put in bold the little tweaks we made to the recipe. Find more of these recipes at Gluten Free Goddess.
1 package brown rice pasta
4 tablespoons olive oil
4 tablespoons brown rice flour
2 1/2 cups plain almond milk
1 tablespoon  almond butter
2 heaping tablespoons nutritional yeast
1/2 teaspoon Dijon mustard
1-2 teaspoons lemon juice
1/2 teaspoon sea salt
A dash or two of Simply Organic Garlic Powder
A dash or two of Simply Organic Minced Onion
1/4 teaspoon freshly grated nutmeg
3 tablespoons white wine
Optional: 1/2 teaspoon paprika
For the topping: Regular bread crumbs (we didn’t buy special crumbs but you can buy gluten-free ones if you want), a dozen grape tomatoes cut in half and dried parsley and basil.
– Cook the pasta according to the package directions and set aside.
– Make a rue by heating the olive oil then mixing in the rice flour for about 10 seconds. Slowly pour the milk in and whisk. Let the liquid bubble and thicken some.
– Add the remaining ingredients and mix well.
-Pour the sauce over the pasta in a 9X13 pan and mix gently.
– Sprinkle the bread crumbs and tomatoes on top and shake some herbs over the top to finish.
– Bake at 350 for about 25 minutes.

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