your favorite childhood meal made tummy friendly
also grain, dairy and refined sugar free. safe for paleo and anti-candida diets, with a Low FODMAP option.
When people ask me what I miss most on my diet, I always say mac & cheese. Sure there are some dairy and gluten free substitutes out there, but they’re full of gross chemicals and never taste as good as the real thing.
I have been determined for quite a while to make my own, but dairy free cheeses do not melt well. Plus honestly, I think they taste horrible.
BUT recently, I discovered Violife “cheese” and I am now obsessed. The ingredients are good and it melts so well. The recipe below is the closest thing I’ve had to mac and cheese in a long time. Nothing will ever be as cheesy and delicious as the real thing, but this comes pretty close.
This recipe makes 2-3 servings.
- 1 box of lentil pasta (sub brown rice pasta if Low FODMAP)
- 1/2 cup almond milk
- 1 1/4 cup Violife shredded mozzarella
- A dash of salt, pepper, paprika & ground mustard
Boil a pot of water and cook pasta following package instructions. Meanwhile, in a saucepan add almond milk and 1 cup of the “cheese”. Melt on low heat and continuously stir as the sauce thickens. If melted and too thin, slowly add more cheese. Stir in spices. Once pasta is cooked, drain and rinse then add to the sauce pan. Stir until pasta is fully coated and take off of heat.
The vegan cheese can get runny when too hot and may not stick to the noodles at first. Let cool a bit and stir again before serving. This mac and cheese honestly was even better the next day as it allowed the sauce to thicken more.
Tip: add more shredded cheese to your bowl right before eating for an even creamier dish. Hope you enjoy!