Karla Salinari

White Bean Mac and Cheese! Dairy-Free, Gluten-Free

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Like most of us, I find it hard to believe that dairy-free Mac and cheese can taste good. For me, if it’s not the real thing why even bother, right? All that changed when I saw a recipe for Mac and Cheese made with sweet potatoes. Mac and Cheese has to be creamy and it makes total sense that sweet potatoes would give it that creamy consistency – but I wasn’t sold on “sweet” Mac and Cheese. Well, here’s a recipe for dairy-free Mac and Cheese made with WHITE BEANS that taste so delicious you won’t miss the real thing. In fact, my Mom, who was just in NYC to watch me run the Brooklyn Half Marathon (more on that in a sec) was pleasantly surprised when she tried our healthy Mac and Cheese. The consistency is perfect, and the taste is spot on! You’ll have to trust me on this one. Best part, I separated the mix into small ramekins, perfect for meal-prep. Simply re-heat a few ramekins at a time and pair with a side salad or sauteed veggies. Dinner is served!
Ok, so the Brooklyn Half Marathon was my first official run. 13.1 miles through Brooklyn and the weather did not cooperate. I ran a slow and steady race (12min miles) that felt good from start to finish. Completing a Half Marathon has been my goal for a long time and I finally had the opportunity to do it – and I IT FELT SO GOOD! I shared a picture of me at the finish line.
Anyway, hope you guys like this healthy Mac and Cheese recipe and if you do please don’t forget to share your pictures on Facebook and Instagram by tagging us @ourflipsidelife

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Pasta

10oz gluten-free pasta

 

Sauce

½ white onion, chopped

2 garlic cloves, minced

1 tbsp olive oil

1 can Great Northern Beans, drained and rinsed

1 ½ cup unsweetened almond milk

1 tsp fresh lemon juice

½ cup Daiya dairy-free mozzarella cheese (find it here)

Salt and pepper to taste

 

Toppings (optional)

Gluten-free Breadcrumbs

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Instructions

  1. Prepare pasta according to package instructions. Drain and set aside
  2. In a skillet over medium heat, heat the olive oil
  3. Add the onions and garlic and sauté until onions become translucent and garlic is fragrant
  4. Transfer the onions and garlic into a high-speed blender. Add the white beans, milk, and lemon juice and blend on high until creamy and smooth
  5. Carefully transfer the sauce back to the skillet and heat over medium-low heat. Add the vegan cheese stirring frequently until cheese is completely melted, 2-3min
  6. Add the cooked pasta to the cheese mixture, toss to combine and season with salt and pepper
  7. Pour the pasta mixture into small ramekins, top with breadcrumbs and broil on medium, 1-3min watching carefully until golden
  8. Enjoy hot. Cool leftovers and store in the fridge up to 2-3 days.

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