Winter Recipes to Warm Up Your Dinner Table

This week I wanted to pay tribute to all my fellow dairy-free readers! Two of my children have a dairy sensitivity, and as many of you already know, this can cause a bit of upset during meal times. One wants macaroni and cheese, but the others cant have it.

What to do?

Finding options to please every one is not easy when there are restrictions involved. This recipe for dairy free mac and cheese is also vegan and kid friendly! Feel free to substitute soy milk for almond milk. Use any kind of pasta you want; fun shapes or colors can make meal time less of a struggle for those picky eaters.

This recipe serves 2, so if you are feeding more make sure to accommodate the ingredient measurements accordingly!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 4 oz. elbow macaroni
• 1/3 cup nutritional yeast
• 1 T. Flour
• 2 T. vegetable broth powder
• 1 cup dairy-free soymilk (use one that has a thickening agent added, like Silk)
• 2 T. Water
• 1 T. Tahini (also called sesame paste)
• Salt, to taste

Preparation:

1. Boil about 3 cups of water in a small stockpot. Add elbow macaroni and cook until al dente, about 7 minutes. Drain in a colander and set aside.

2. Combine nutritional yeast, flour and vegetable broth powder in a small saucepan, mixing together until combined. Add soymilk, water and tahini, and turn on heat to medium-low, mixing until all the powder is dissolved and the sauce is smooth. Heat until just thickened and warm, about 2-3 minutes. Turn off heat and add salt to taste.

3. Add cooked macaroni to sauce pan, coating pasta well. Divide mixture into two bowls and serve warm.

4. Enjoy a hot meal that pleases the entire family!