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).
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.
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.
- 16 ounces (1 lb) macaroni (I used Glutino Gluten Free Enriched Elbows)
- 3 cups cold unsweetened milk alternative (I used So Delicious Coconut Milk Beverage), divided
- ¼ cup + 2 tablespoons grapeseed oil, divided
- 4 teaspoons lemon juice
- ¾ cup cooked chopped carrots
- ¼ cup nutritional yeast (such as Bob's Red Mill)
- 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)
- Optional add-ins (see note below)
- 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.
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)
Salsa (tastes great stirred in)