Avg. rating 3 from 28 votes.Recipe Information
# of Servings: approx. 12
Recipe Created By: Starla Higdon
Ingredients
1 16 oz pkg Tinkyada brown rice pasta
2 cups unsweetened milk substitute
1/4 cup dairy-free, soy-free margarine
1 to 2 8 oz pkg Daiya dairy-free cheddar cheese shreds
4 oz Daiya dairy-free cream cheese (optional)
1/2 tsp salt
to taste black pepper (optional)
to taste onion powder (optional)
Directions
Add pasta to large pot of boiling, salted water. Cook pasta for 12 minutes, drain. Pasta will still be somewhat firm. Return pasta to pot, add unsweetened milk substitute and margarine. Heat until simmering and add cheese alternative(s), stirring until cheeses are melted and mixture is fairly uniform. Add salt and any other desired spices. Stir.
Transfer entire mixture to a 9 by 13 dish and cover with foil. Bake at 350 °F for 30 minutes or until bubbly.
Notes
In place of covering with foil, one option is to use a crumbly crust on top, such as safe crushed potato chips.
Substitutions
If using a different brand of gluten-free pasta, follow package instructions, but cut cooking time short so that pasta is still firm enough to handle stirring when adding the other ingredients.
For a sharper cheddar flavor, use more of the cheddar shreds.
For a creamier dish, use more of the cream cheese alternative.
Daiya products are dairy, soy, and corn free, but do contain pea protein.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
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