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KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Prepare pasta as directed being sure to leave it a little on the el dente side.
Saute onion in butter sub/olive oil till translucent. Add garlic and cook for 1 minute being sure not to burn the garlic. Whisk in the mustard and add the milk sub, salt and “cheese”. Stir constantly till “cheese” is melted, about 10 minutes. Pour pasta into a 9×13 baking dish that has been sprayed. Bake for 20 minutes in a 350 °F oven. Can top with a crunchy topping for texture.
The mustard does add a nice zip to the dish but isn’t necessary.
I have topped with gluten free cracker crumbs, tortilla crumbs and potato chip crumbs. I prefer the cracker crumbs.
Works equally well with hemp or rice milk.
Use any safe pasta.
Daiya cheeses contain pea protein, but are soy and dairy free.
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.