A few weeks ago, I led a cooking demonstration at an Autism Boot Camp in Washington, DC. Parents from around the country (and Canada) came to learn about all aspects of raising children with Autism Spectrum Disorder (ASD). One key for many families is a gluten and casein-free diet. Gluten is the protein found in wheat, barley and rye, and casein is a protein in milk. A diet completely free of these two proteins has improved the symptoms of many, many people with ASD, but how to do that with kid-friendly meals?
You probably already know that I bake everything gluten and dairy-free, so this was a challenge I was definitely interested in undertaking! I decided to tackle the gluten and dairy-full dish I hear every day from parents that their kids love best: macaroni & cheese. Their frustration tends to sound something like, “It’s bad enough that we have to use gluten-free pasta, right? But cheese-less cheese??!”
Let’s get realistic here folks, the boxes of processed macaroni noodles and fake cheese powder aren’t really “real” anyway, so don’t start turning your nose up at my GFCF version. You’re going to have to trust me on this, though. Take a look at the ingredients — no way could this work, right!? Wrong!
Like I said, you’re going to have to trust me and try it for yourself! It’s actually a much healthier dish all around, and all the parents who’ve tried it have loved it too! (We actually ran out of chips to dip in the cheesy sauce at my cooking demonstration – everyone loved it!)
Cheesy texture, great taste, GFCF and healthier?! What’s not to love?!
How about a free monster-powerful Custom Metallic® KitchenAid® Blender to whip up this and any other recipe (like making your own almond meal or oat flour!)? This blender is really incredible, and very much up to the job of this cheesy sauce! Five speeds, Pulse Mode, Crush Ice, a 56 ounce shatter-proof pitcher and a 0.9 horsepower motor and Intelli-Speed® Motor Control. All in all, a great addition to your kitchen!
To enter for your chance to win this great KitchenAid® blender (value $179.99), do one, two … or all these things (up to 5 entries each) and leave a comment on this blog telling me what you have done to enter (example comment: “I liked you on Facebook!“)*:
- Tell me about why you need this great blender (what recipes would you like to make with it?!)
- “Like” KitchenAid® on Facebook
- “Like” me on Facebook (Jules Gluten Free) or my blog (on home page)
- Tweet about this contest, linking to this post
- Pin this contest on Pinterest, linking to this post
OUR CONTEST IS NOW CLOSED. CONGRATULATIONS JANIS S – The Winner of the KitchenAid® blender!
* Note: KitchenAid® provided me with a blender to review. I have not been compensated in any other way from KitchenAid®.
Vegan Cheesy Sauce
- 2 white potatoes (.5 lbs), peeled and diced
One yummy GF option for elbow noodles comes straight from Italy (so it's gotta be good!)
- 1 carrot (.2 lbs), peeled and diced
- 1/2 cup onion, diced
- 1 Tbs. olive oil
- 1/2 cup water
- 1/4 cup cashew or almond butter
- 1 tsp. salt
- 1/2 tsp. minced garlic
- 1/3 cup vegetable oil of choice
- 1/2 tsp. Dijon or spicy brown Mustard
- 1 Tbs. lemon juice
- 1/4 tsp. yellow mustard powder
- 2 tsp. nutritional yeast (optional, but adds great nutrition & taste)
- 1/4 tsp. cayenne pepper
- Dash of black pepper
- gluten-free macaroni noodles (Bi-Aglut® GF Macaroni Noodles; Ancient Harvest Quinoa® Elbow Noodles; etc.) or chips for nachos
In a large non-stick skillet, cook the potatoes, carrot and onion in olive oil and 1/4 cup water. Cover and cook over medium heat, stirring occasionally. Add 1/4 cup additional water as the vegetables cook, as needed to keep them from drying out. Once they are fork tender, transfer to a blender or food processor and pulse until smooth.
Add cashew or almond butter, salt, garlic, oil, mustard and dried mustard, lemon juice, nutritional yeast and pepper. Pulse until fully integrated. Taste and add more of any particular ingredient to adjust taste to your preference. Thin with hot water, as and only if necessary.
Serve warm, tossed with gluten-free macaroni noodles (like these corn and quinoa noodles that I used), or use as a nacho cheese dip or spread! To drizzle over chips, thin the sauce with hot water until it is the consistency you desire. Enjoy!