Gluten-free (and casein-free) Macaroni and Cheese
The following dairy-free “cheese sauce’ recipe makes the perfect amount for adding to one pound of cooked pasta. We’ve had varying success with gluten-free pastas over the years. Many are very starchy even when you cook them with an abundance of water. Our favorites are brown-rice based (Tinkyada and Trader Joe’s brands) and corn-based (Sam Mills). These cook up very well and are remarkably similar to traditional pasta.
Some have mentioned to me that they have also enjoyed this cheese sauce with Mexican dishes. We’ve found it’s great mixed with a little salsa as a dip for tortilla chips.
Dairy-free Cheese Sauce
1 2/3 cup water
1/3 cup rolled oats (GF)*
1/3 cup nutritional yeast
2 Tbsp. tahini
1 1/2 tsp. sea salt
3 Tbsp. olive oil/coconut oil
1 Tbsp. lemon juice
1 tsp. onion powder
1/2 tsp. ground mustard
1/4 tsp. garlic powder
1/4 tsp. turmeric
1/4 tsp. paprika
opt: 1/2 tsp. dried basil
opt: 1/2 tsp. dried parsley
Combine ingredients in a blender (except optional herbs) and blend until smooth. Bring to a boil in a saucepan (with herbs), then simmer on low until thickened- whisking frequently.
*or 1/4 cup sorghum flour or brown rice flour. If you are using flour in place of the oats, the ingredients can just be whisked together in a saucepan (no need to blend them before adding to the saucepan)
Variations:
- To make a “sharper” cheese, add more tahini and lemon juice
- For a more alfredo-style sauce, reduce the amount of nutritional yeast and lemon juice (to taste) and add more herbs and olive oil to the mixture.
This sauce also makes a great topping for nachos, baked potatoes and broccoli.
© 2010 Kim Wilson, www.simplynaturalhealth.com/recipeblog
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9 Responses to “Gluten-free (and casein-free) Macaroni and Cheese”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
I will have to try this. Rebecca found out Annie’s makes a box macaroni and cheese with rice pasta. It is $3.99 for two servings!
I made this to put over rice pasta, which was very good, not necessarily a cheesey flavor, but good. Then I tried it over rice and black beans for lunch one day, even better. I used 2 Tbl tahini and 2 Tbl lemon juice and it seemed more like cheese to me.
This sounds like a great application for the “cheese sauce”. We’ll have to give it a try!
Do you have a print option for these recipes (that I don’t see) where you don’t have to cut and paste?
Thanks for your inquiry. I will try to look into this when things slow down a little bit.
This recipe looks awesome! But is there anything I can sub for the rolled oats? I’ve found that I’m sensitive even to the GF version of them.
Thanks!
Yes- you can substitute brown rice flour or sorghum flour for the rolled oats (substitute 1/4 of flour for the 1/3 cup rolled oats). In this case you just whisk the ingredients together in a saucepan (no need to blend in a blender).
I was just saying the other day that I want to try to make a gluten free Mac & Cheese. I’m so glad I came across this & am looking forward to trying it! Thank you!
Hope you love it!