I am always drooling over the delicious mac & cheese that I see on Pinterest. Since Brad is allergic to dairy I never make it because otherwise I’d have to eat the entire thing myself (might not be too bad, but I’d rather share). I searched the web investigating the differences and trying to come up with something that would hopefully taste good.

Diary Free Mac & Cheese

Ingredients:

• 2 Tablespoons Dairy Free Butter
• 4 cloves of garlic, chopped
• 1 Tablespoon Tahini
• 1 teaspoon dijon mustard
• 2 Tablespoons Soy Sauce
• 1 jar pureed carrots (aka baby food)
• 1 1/3 cup Rice Milk
• 2 Tablespoons flour
• 1/3 cup nutritional yeast flakes
• 1 box pasta cooked according to box directions (use ones with ridges and crevices for the sauce to attach to)

Directions:

• Saute the garlic in the butter in a small sauce pan
• Mix in the Tahini, mustard, soy sauce and pureed carrots
• Whisk in the rice milk
• Slowly whisk in the flour until the mixture thickens
• Stir in the nutritional yeast
• Pour over the pasta

Brad & his brother Ben enjoyed it; however, I pointed out that they didn’t know what it should taste like. It had the right texture and color; however the tahini taste overpowered any sort of cheddar flavor that the nutritional yeast adds. I’ll probably play around with the recipe some more to find a recipe that both Brad and I enjoy.  Next time, I’m going to try a baked recipe with some crispy breadcrumbs on top.

Have you ever made dairy free mac & cheese? How did it go?