Allergy friendly comfort food at its best! This vegan Sun Dried Tomato Dairy-Free Mac and Cheese comes together in under 30 minutes and is DELICIOUS Dairy free, vegan, nut free; Free of: peanuts, soy, eggs
Course Entree, Main Course, Main Dish, side, Side Dish
Cuisine American, Italian
Keyword dairy free mac & cheese, dairy free macaroni and cheese, gluten free macaroni and cheese
1/4to 1/2 cup dairy-free feta style cheese for topping(optional)
Fill a 2 quart saucepan about 2/3 with water. Add 1 teaspoon olive oil and heat the water until boiling. While your water is coming to a boil, you can prepare the cheese sauce.
Once the water has come to a boil, prepare your pasta according to package directions. Once the pasta is cooked, drain it and cover with a lid until your cheese sauce is ready to add to it.
While the pasta water is boiling and the pasta is cooking, prepare the sauce. Heat the Silk Oat Yeah in a small saucepan with the non-dairy butter, smoked salt, garlic powder, onion powder, and cajun spice over medium-low heat until simmering.
Scoop out about 1/4 cup of the hot oat milk into a small bowl and whisk in 1 Tablespoon cornstarch. Add the cornstarch mixture to the hot oatmilk and continue to heat and whisk often until thickened.
When the sauce has thickened, add a rounded 1 cup measure of dairy free mozzarella style cheese to the sauce and stir it in. Continue heating over low heat until the cheese has melted and the sauce is smooth. The sauce will be thicker after adding the cheese, and will continue to thicken as it cools.
Stir the cheese sauce into the gluten free pasta along with the sun dried tomatoes, chives, and fresh basil.
Serve immediately topped with dairy-free feta. Enjoy!