Macaroni and Cheese (Gluten and Dairy Free, of course!!!)

Who says Macaroni and Cheese are a thing of the past on a GFCF diet? This cheese sauce, made without any gluten or dairy products tastes great. Some kids who can eat the traditional cheese sauce report liking this better! Serve your children their favorite food again with this quick and easy recipe and at the same time, hone your cooking skills to make sauces.

Macaroni and “Cheese”
Boil 10 oz. Macaroni according to the directions on the manufacturer’s package.
Recommendation:  Tinkyada whole grain rice macaroni with rice bran and Follow Your Heart Vegan Gourmet Soy “Cheddar” style Cheese

Blanch Almonds:
1 cup water
1/4 cup almonds
Place almonds in boiling water and boil one minute.  Strain almonds and place on a paper towel.  Pop off skins. 

Blend:
1/4 cup almonds (blanched)
2 cups water
2.5 oz soy cheddar cheese (with no casein*)
1/4 cup nutritional yeast (optional)
1/4 cup brown rice flour
2 tablespoons ume plum vinegar
Place ingredients in a blender.  Add water, cheese, yeast, rice flour and vinegar.  Blend until smooth (several minutes).  Pour cheese mixture in a sauce pan and heat.  Whisk constantly until mixture thickens. Strain macaroni and spray with oil to prevent clumping.  Pour thicken mixture over macaroni, and serve.

*Please read ingredient labels carefully.  Many “dairy free” cheeses contain casein.