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Archive for October, 2012

Hello my friends! Today we are making macaroni and cheese. Gluten free, dairy free, soy free, corn free, artificial colors free! Free of many allergens, but still full of taste. No story, really, just yummy foods.

I will tell you that this cheese recipe is incredibly versatile. It makes a delicious cheeseball, and works great in lasagna and quiche, and on pizza (let it stiffen a bit before putting it on pizza, unless you have a nice, high-edged crust). I’ve even made cheesecake and “cream cheese” frosting with it! It is great on nachos, mixed into chili as a dip, or anywhere else you use melted cheese.

The Basic Cheese
(at my house we call it “Daddy’s Cheese” because he is the dairy-free one, but we are all willing to eat it!)

 1 cup raw cashews

3 packages unflavored gelatin

water

lemon or lime juice

garlic powder

onion powder

salt

½ red bell pepper (this is for taste and color, but is optional)

Grind the cashews in your blender. While they disintegrate, sprinkle the gelatin over ½ cup of cold water. After it gels, pour in ½ cup of hot water and stir until the gelatin melts. Add this melted mixture to the blender with the nuts and blend to mix. Add the juice of ½ a lemon or lime. Next, add ½ of a red bell pepper, chopped into chunks. Blend until smooth, then add the other spices to taste. When the seasoning is perfect, pour into a shallow container and place in the refrigerator to solidify. (When solid, this cheese has a “velveeta-like” consistency.)

 Variations:

For a sweet “cream cheese” style:
Omit garlic and onion powders and the red bell pepper.
Add about a teaspoon of vanilla extract and a little sugar (to taste)

For a delightful alfredo sauce:
Omit bell pepper.
Add some oregano, thyme, and basil to the spice mix.

 For a nacho cheese:
Add some cumin and chili powder.
Macaroni and Cheese, Dairy free and Gluten free

Prepare some gluten free pasta, according to its directions.

When it is getting close to done, start the cheese, using the basic directions above (and adding whatever flavors you like best.)

At the point where the recipe tells you to pour the cheese into a container, pour it onto your drained pasta instead!

Eat and enjoy!

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