Almond Milk Mac And Cheese Food

ALMOND MILK MAC AND CHEESE

Almond Milk Mac and Cheese image

I'm lactose intolerant and almond milk has become my favorite dairy alternative. When coming up with a way to use my almond cheese, I based my recipe off of a lite mac & cheese recipe and this may be even lighter on calories! I like to mix ketsup in before eating for extra flavor though. Its good heated in the microwave the next day too.

Provided by abigailmericle

Categories Lactose Free

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup almond milk (I use Silk brand)
1/2 tablespoon lactose-free margarine
1 tablespoon flour
3 ounces vegan mozzarella cheese (shreaded) or 3 ounces vegan mozzarella cheese (shreaded)
3 ounces vegetarian cheddar cheese (shreaded)
6 -8 ounces rotini pasta (Cooked, drained and kept warm)

Steps:

Melt margrine in 2 quart sausepan over medium heat.
Mix in in flour
Stir in 1 cup almond milk
Heat to bubbling.
Slowly mix in cheeses, stiring and heating until fully melted and bubbling again.
Heat oven to 350
Add spiral pasta to 1-2 quart cassarole dish
Pour and mix cheese sause into pasta compleatly.
Heat through in oven 5-10 minutes.

Nutrition Facts : Calories 165.7, Fat 0.7, SaturatedFat 0.1, Sodium 2.2, Carbohydrate 33.4, Fiber 1.4, Sugar 0.8, Protein 5.8

EASY VEGAN MAC AND CHEESE

Easy Vegan Mac and Cheese image

Easy, creamy, vegan mac and cheese! This 1-pot dish is made with tender shells and creamy vegan cheddar cheese sauce. It's the ultimate cozy comfort food with just 5 ingredients and 15 minutes required!

Provided by Minimalist Baker

Categories Entree

Time 15m

Number Of Ingredients 7

Ingredients

2 cups pasta shells
3/4 cup Vegan Cheddar Cheese ((plus more to taste))
5-6 Tbsp unsweetened plain almond milk ((or sub other neutral-flavored milk, such as oat or rice))
1 healthy pinch sea salt
1 tsp nutritional yeast
Vegan Parmesan Cheese
Red pepper Flakes

Steps:

Fill a medium saucepan a little more than halfway full with water, add a pinch of salt, and bring to a boil over high heat. Once boiling, add pasta and cook according to package instructions until just al dente (ours took 9 minutes). Be careful not to overcook because the shells will cook a bit longer with the cheese sauce after draining.
Drain pasta (we avoided using a colander by using our saucepan lid, which has a draining feature - if yours doesn't, drain in a colander as needed, then add back to saucepan).
Immediately add the vegan cheddar cheese, almond milk (starting with lesser amount), salt, and nutritional yeast. Stir and cook over low heat, stirring frequently until the sauce melts, becomes gooey, and coats the shells. If the cheddar isn't melting, cover to encourage it along.
Remove from heat and serve immediately. Option to garnish with vegan parmesan cheese and red pepper flakes.
Store cooled leftovers in the refrigerator for up to 1-2 days (not freezer friendly). Reheat in the microwave or on the stovetop over medium-low heat until hot, adding more dairy-free milk as needed to thin.

Nutrition Facts : ServingSize 1 serving, Calories 490 kcal, Carbohydrate 66.6 g, Protein 27.7 g, Fat 17.1 g, SaturatedFat 2.1 g, Sodium 499 mg, Fiber 10.7 g, Sugar 5.7 g, UnsaturatedFat 10.7 g

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