I don't have an allergy but I feel less guilty when I eat this. I also use quinoa based noodles.
Note: after reading my instructions it occurred to me to omit the flour completely and allow the almond milk cheese to act as the thickener. Someone try it and find out.
Ingredients
- 4 oz almond milk cheese
- 4 oz of dry noodles
- 2 tbsp olive oil
- 1 minced garlic
- 1 minced shallot
- pinch of dried thyme
- 2-3 tbsp flour or cornstarch
- 2 cups almond milk
- 1/4 tsp garlic
- 1/4 tsp tumeric powder
- 1/4 tsp mustard powder
- 1/8 tsp cayenne
- 1/8 tsp nutmeg
- salt and pepper
Directions
Shred cheese and set aside.
In salted water, boil 4 oz of noodles a few minutes less than the suggested cooking time. Drain and toss with a little olive oil so they don't stick together.
Simmer oil, garlic, shallots and thyme on low heat til fragrant.
Put flour in a small bowl along with 1/4 cup almond milk. Whisk in the rest of the almond milk and dry spices.
Turn up heat a bit and add the milk ingredients into the pot til the mixture thickens. Turn heat back to low. Add shredded cheese and salt and pepper to taste.
Toss in half cooked noodles into bechamel and cook thru. Almond milk cheese tends to have it's own thickener so you may need to add an extra cup of almond milk to get a creamy consistency.
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