Stovetop Dairy-Free Mac and Cheese (Spicy Southwestern-Style)
Prep time
Cook time
Total time
This dairy-free mac and cheese has a mild to medium heat. Feel free to kick it up a notch with more cayenne, or omit the cayenne for a mild dish. This recipe is adapted from my book, Go Dairy Free: The Guide and Cookbook.
¼ cup + 2 tablespoons oil, divided (I use grapeseed oil or rice bran oil)
4 teaspoons lemon juice
¾ cup cooked chopped carrots
¼ cup nutritional yeast
¼ cup non-GMO cornstarch
2 teaspoons salt, plus additional to taste
2 teaspoons onion powder
1½ teaspoons smoked paprika
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or more to taste
1 cup diced red bell pepper
1 cup diced green pepper
2 cups organic corn kernels (defrosted if using frozen)
Instructions
Cook pasta according to package directions. Do not rinse.
While the noodles are cooking, add 1 cup milk alternative, ¼ cup oil, lemon juice, carrot, nutritional yeast, cornstarch, onion powder, salt, garlic powder, smoked paprika and cayenne to your blender, and blend until smooth. Add the remaining 2 cups milk alternative, and blend until smooth.
Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add bell peppers and sauté 2 minutes. Add corn, sauté 1 minute more. Pour in sauce mixture from blender and whisk as it bubbles until thickened, about 3 minutes.
Season sauce to taste with additional salt (I often add ¼ to ½ teaspoon more), cayenne, and/or lemon juice, if desired.
Stir in the cooked pasta until well-coated. Divide between bowls.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spicy-stovetop-dairy-free-mac-and-cheese