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Spicy Southwestern Stovetop Dairy-Free Mac and Cheese

For Allergy Awareness Month, I’m focusing more on everyone-friendly recipes, like this Southwestern-inspired, dairy-free mac and cheese. It just happens to be vegan (with options for add-ins for everyone!), soy-free, nut-free, gluten-free, egg-free, and even mustard- and sesame-free for my Top 11-free Canadian friends. Plus, you can now conveniently shop for the allergy-friendly ingredients in this recipe from my favorite new find: VineMarket.com.

I love armchair shopping, don’t you? No need to head out on a scavenger hunt from store to store looking for specific allergen-free ingredients. Vine Market is a new online natural food store with a super quick Special Diet search that allows you to filter by your allergen of concern (dairy, gluten, nuts, soy, etc.) with a simple click! They even have an option for “Free of 8 Major Allergens”.

All first time shoppers at VineMarket.com will receive 20% off with the coupon code: VINEMARKET. Plus, in honor of Allergy Awareness Month, they are holding a 20% off sale on several allergen-free brands, including Enjoy Life, Glutino (used in this recipe), Namaste Foods, So Delicious (used in this recipe), Lucy’s, Baby Cakes, and more. See all offerings on their Allergy Awareness Page (along with my “Nutty” Chocolate Pancakes recipe which they asked to feature!). AND, Vine Market has fast FREE shipping (1-2 days) on orders of $49 or more.

Back to my allergy-friendly, slightly spicy, dairy-free mac and cheese that I created for VineMarket.com. Hungry yet? This versatile little recipe comes together so quickly on the stovetop, can be flavored up or down (we like our salt for more cheesiness!), and is delicious as is (a little savory, spicy and sweet contrast thanks to the corn and fresh bell pepper). But, it can be deliciously pumped up with your favorite Southwestern-style ingredients (see my notes in the recipe for suggestions).

Spicy Southwestern Stovetop Dairy-Free Mac and Cheese (Gluten-Free & Vegan, too!)Spice Tips: Though I label it as “spicy”, when made as is, this Southwestern-style dairy-free mac and cheese has a nice little kick that many kids will even enjoy. My husband and I aren’t fire breathers – our definition of spicy is probably just touching on medium heat for many. If you like a bigger zing in your dairy-free mac and cheese, feel free to double the cayenne, sauté a little chopped jalapeno with the bell peppers, add some diced canned green chiles just before serving, stir in a little of your favorite salsa, or add a few shakes of chili powder to the spice mix in the sauce.

Spicy Southwestern Stovetop Dairy-Free Mac and Cheese (Gluten-Free & Vegan, too!)

Special Diet Notes: Southwestern Dairy-Free Mac and Cheese

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free (though you can use wheat-based macaroni, if desired), peanut-free, soy-free, tree nut-free, vegan, vegetarian and all-around top food allergy-friendly.

This post is sponsored by my honest-to-goodness new favorite shopping experience, Vine Market. They are a member of the Quidsi family of online shops (you can shop at all of them for tons of home goods in one place!), which is an Amazon-owned company.

Also, I’m sharing this recipe on the Gluten-Free Wednesdays Carnival at Gluten-Free Easily and at Allergy Free Wednesdays hosted on Whole New Mom.

4.3 from 3 reviews

Spicy Southwestern Stovetop Dairy-Free Mac and Cheese
 
Prep time

Cook time

Total time

 

To our timid taste buds, this dairy-free mac and cheese has medium heat. For a bigger kick, see my tips in the post above. This recipe was adapted from my book, Go Dairy Free: The Guide and Cookbook.
Author:
Recipe type: Entree
Serves: 8

Ingredients

Instructions
  1. Cook pasta according to package directions. Do not rinse.
  2. 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.
  3. 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.
  4. Season sauce to taste with additional salt (I often add ¼ to ½ teaspoon more), cayenne, and/or lemon juice, if desired.
  5. Stir in the cooked pasta until well-coated. Divide between bowls.

Notes
Some other fantastic add-ins include:
3/4 to 1 lb cooked, diced chicken
1/2 lb cooked chorizo (or vegan chorizo)
Diced green chiles (canned)
Diced jalapeno (cook in with bell pepper, optionally skip cayenne)
Sliced olives
Diced tomatoes
Salsa (tastes great stirred in)

 

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

17 Comments

  1. Shirley @ gfe & All Gluten-Free DessertsMay 7, 2014 at 7:52 pmReply

    Oh my goodness, this spicy mac and cheese looks AMAZING, Alisa! I could eat some right now! :-) Thanks so much for linking up to Gluten-Free Wednesdays!

    Shirley

  2. Vegan Spinach Artichoke Dip Mac and Cheese Recipe - Go Dairy FreeMay 12, 2014 at 7:36 amReply

    […] Want another delicious recipe like this one? Try my Southwestern Stovetop Mac and Cheese. […]

  3. Food Allergy Awareness Week: Recipes and Resources - Go Dairy FreeMay 12, 2014 at 2:00 pmReply

    […] Southwestern Stovetop Mac and Cheese (easy, but from scratch) […]

  4. CaraMay 13, 2014 at 6:53 pmReply

    Alisa, this sounds so delicious! I’m a sucker for mac and cheese. Can’t wait to go check out Vine market!

  5. MaggieMay 15, 2014 at 10:10 amReply

    Alisa! You can’t do this to me, now I am craving mac n cheese :) Sounds delish! And I too am excited to check out Vine Market!

  6. HallieMay 15, 2014 at 12:44 pmReply

    My nephew would LOVE this! He’s not exclusively dairy-free, but my sister tries to keep dairy low in their household to prevent developing an allergy. Definitely passing this on to her!

  7. J MareeMay 15, 2014 at 12:57 pmReply

    Thank you soo much! Being lactose intolerant is so hard! I will definitely try this ASAP!

  8. CarolMay 19, 2014 at 8:53 amReply

    I’m a huge fan of adding a little spice to everyday foods, and this fits the bill! I also love the idea of adding the bell pepper and corn in for some extra crunch, yum!

  9. Cheri CriderMay 21, 2014 at 10:02 amReply

    Where IsTheCheese? Do The SpicesCreateTheCheese Flavor?

    • Alisa FlemingMay 21, 2014 at 10:18 amReplyAuthor

      The nutritional yeast, lemon, salt and onion create the cheesy flavor! Trust me, it’s good, no fake cheese required!

  10. AmandaMay 21, 2014 at 2:11 pmReply

    Is there a substitute I can use for the Nutritional Yeast? I am allergic to yeast (and nearly everything else you omitted which is wonderful!) and this is ALMOST the perfect recipe to cure my mac & cheese cravings without winding up in the hospital!

    • Alisa FlemingMay 21, 2014 at 2:44 pmReplyAuthor

      There isn’t really a replacement for nutritional yeast Amanda – it is a very unique ingredient. Can you eat nuts?

  11. Karen H.May 24, 2014 at 7:04 amReply

    I made that last night! Seriously the best DF mac & cheez I’ve ever had!

  12. Alex ChernavskyMay 29, 2014 at 8:37 amReply

    Sorry if this is a duplicate post — my original comment didn’t show up.

    I made this recipe last week. It had a nice texture, but it was a little too bland for me. I would have added more spice (maybe some salsa, per the optional ingredients listed at the end of the recipe) and a big spoonful of miso, I think.

    Note to Amanda: Miso can be used as a substitute for nutritional yeast. They both add umami flavor. See this article for more information:

    http://www.theveganrd.com/2012/04/is-umami-a-secret-ingredient-of-vegan-activism.html

    • Alisa FlemingMay 29, 2014 at 5:05 pmReplyAuthor

      Hi Alex, thanks for your feedback! Great suggestion to Amanda on the miso. I’m a little surprised as it was far from bland for us (though this is a “mild” spicy) – perhaps our cayenne had a bigger kick! Definitely add in some salsa if you like more spice, and miso is an excellent cheesy addition. This recipe was created for food allergy awareness week, which is why I opted to not use miso (many of my readers have expressed difficulty in locating soy-free miso, though it does exist!). I wanted it to be a great top allergen-free option. For those who can’t use miso, additional salt and lemon as noted, to taste, add nice flavor and pungency.

      I don’t see your prior comment in here, it may have been caught in spam – I apologize for that!

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