Creamy Dairy Free Stove Top Mac And Cheese Recipes

CREAMY DAIRY-FREE STOVE TOP MAC AND CHEESE

Creamy Dairy-Free Stove Top Mac and Cheese image

Provided by Michael Symon : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 pound medium shells pasta
1 cup raw cashews
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt
4 tablespoons olive oil
2 cloves garlic, sliced
4 tablespoons all-purpose flour
2 1/2 cups cashew milk
1 tablespoon hot sauce, plus more to taste
Kosher salt and freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Add the shells and cook 1 minute less than package directions. Drain and set aside.
For the dairy-free Parmesan: In the bowl of a food processor, add the cashews, nutritional yeast, garlic powder and salt. Pulse until the consistency is a fine crumb. It will resemble freshly grated Parmesan.
For the vegan cheese sauce: In a large heavy-bottomed Dutch oven over medium heat, add the olive oil. Add the garlic and sweat for a minute or 2, until aromatic. Whisk in the flour until a sandy mixture forms. Slowly whisk in the cashew milk and allow the mixture to come to a simmer. Cook while whisking constantly until thickened, 3 minutes. Whisk in the Dairy-Free Parmesan and hot sauce and season with salt and pepper. Stir in the pasta and taste for seasoning. Serve.

CREAMY MAC AND CHEESE GLUTEN FREE, DAIRY FREE (STOVE-TOP RECIPE)

Creamy Mac and Cheese Gluten Free, Dairy Free (Stove-Top Recipe) image

I could not believe how unbelievable this macaroni and cheese recipe is! It looked just like mac and cheese out of a box (which is what my dd knew and loved) and tasted great. As someone who eats dairy regularly, nothing beats the original. But I have to admit that I would be willing to eat this stuff on its own, it tastes that good, but only if I acknowledge it as pasta in sauce, not as mac and cheese per se. But my dd hasn't had cheese in over a year, and she thinks this stuff is manna from heaven. Takes only about 20 minutes to prepare--and all on the stove! Gluten free, soy free, dairy free, casein free, etc. Heck, it's even a vegan recipe if you get the right noodles! Please leave feedback and advice on any variations. Thanks!

Provided by LawyerMom

Categories Cheese

Time 23m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) box gluten free macaroni noodles (preferably corn-quinoa blend)
3/4 cup mimiccreme brand non-dairy coffee creamer
3/4 cup almond milk (or rice milk)
1 -2 cup of daiya brand gfcf cheddar cheese
3 tablespoons gfcf margarine (Earth Balance can work too)
3 tablespoons potato starch (or corn or tapioca starch)
1 tablespoon nutritional yeast
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/8 teaspoon mustard powder

Steps:

Prepare pasta according to box directions. (I prefer Ancient Quinoa Harvest gluten free pasta--that stuff tastes better than real wheat pasta.).
Either in a separate pot, or in the same pot (once you remove and drain the pasta), make a roux by melting the margarine and then whisking in the potato/corn/tapioca starch until well blended and you have a thick paste. Use a medium-low flame and work quickly.
Add the non-dairy creamer and the almond/rice milk. Continue to whisk to blend well on medium heat. You should have a nice white sauce.
Add the Daiya cheese. Stir until completely melted (no lumps). This may take longer than expected--Daiya cheese takes much longer to melt entirely than real cheese.
Add the rest of the spices and stir. If you have any other mac & cheese variations, add those ingredients now. If the sauce is too thick, add more milk or creamer; if it's too thin, add more starch (slowly and sparingly).
When the sauce is at the desired consistency, pour in your pasta and coat with the sauce. Serve hot! To reheat leftovers, you may need to add more liquid and reheat on the stove since the "cheese sauce" tends to congeal thickly when cooled.
Enjoy!

Nutrition Facts : Calories 333.4, Fat 15.7, SaturatedFat 5.9, Cholesterol 19.8, Sodium 213.3, Carbohydrate 37.2, Fiber 2.1, Sugar 4.7, Protein 11.2

SUPER CREAMY VEGAN STOVETOP MAC & "CHEESE"

Super Creamy Vegan Stovetop Mac &

Vegan comfort food at its finest, this easy vegan mac and cheese is made with sweet potatoes, butternut squash, and other mainstream real-food ingredients. No weird stuff here - just pure macaroni and cheese-like deliciousness!

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 13

Ingredients

8 ounces penne or macaroni pasta (shells and rotini are also good*)
3 cups diced butternut squash (about 1/2 small squash)
1 medium sweet potato (peeled and diced (about 2 cups))
1 tablespoon olive oil
1 cup chopped yellow onion (about 1/2 medium onion)
1 medium clove garlic (minced)
1 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1/2 cup vegetable broth
3/4 cup canned coconut milk
1 teaspoon to 1 tablespoon Tamari or soy sauce (to taste)

Steps:

Fill a large pot 2/3 full with water and place over high heat. Once boiling, add a few generous pinches of salt and add the pasta. Cook according to the time on the package until al dente. Drain and return to pan (off heat). Set aside.
While the pasta is cooking, fill another large pot 2/3 full with water and place over high heat. Add the squash and sweet potatoes. Bring to a boil and cook until the veggies are fork-tender, 7-8 minutes. Drain and add to the pitcher of a heat-proof, high-powered blender (I use a Vitamix).** Set aside.
Place a medium saute pan over medium heat. When hot, add the olive oil. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook, stirring, for another minute. Add the dry mustard, smoked paprika, salt, and pepper. Stir. Remove from heat. Pour in the vegetable broth and stir to release any of the browned bits of onion and spices. Pour into blender pitcher. Add coconut milk and 1 teaspoon soy sauce. Puree until completely smooth. Taste and add additional soy sauce, a teaspoon at a time, to taste, along with more salt and pepper if desired.
Pour sauce over cooked pasta in the pan. This recipe makes a lot of sauce (because I like it saucy!) so you might not want to use it all. Stir gently with a wooden spoon until all of the pasta is coated. Serve.

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