One big thing I miss with eating gluten free? Pasta? No… I love pasta, but rarely ate it anyway. Pasta sauce. More importantly, roux. A roux to make an alfredo. A mac & cheese.
Recently I found a gluten free ravioli. Mmm, it was gorgonzola pear.
This was DELICIOUS.
Having strong flavors in the pasta, I wanted a basic sauce topping. I picked up one of these:
I’ve been eying this for a while.
It tastes great! Very cheesy. Maybe not the best looking sauce:
…and probably not the best pairing with this particular pasta. I would use it again, in a different way. It’s not really “alfredo” flavored to me.
So this got me thinking. I have flour. It’s gluten free, but I have flour. Can I not make a roux?
1 cup almond milk – original flavor
1 tbsp butter
1 tbsp flour
Melt the butter, add flour. Stir over medium heat until it darkens a bit. Add milk slowly, constantly stirring. The only way this is different is that it doesn’t really stay saucy at this point – it’s thicker. Even after all the milk is added. Okay by me – cheesier! 
I added 1 cup grated cheese. Cheddar.
(I’d love to find Daiya someday and make this completely vegan… I know it’d be fabulous).
I made some gluten free penne.
I also rehydrated some soy curls and mixed in some of this:
Buffalo mac!
I ate salad and fruit all day in prep for this.
I am in a carby daze now. Time to curl up with J & B and read a book.
Have you entered My Tempting Giveaway yet? It’s SWEET.
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Lars would lick the plate if I made this. He once ate a buffalo fried burger.
You are super creative! This actually looks pretty tasty. Just out of curiosity, why do you eat gluten free? Are you allergic to it or do you just feel better when gluten is not in your diet?
I am not allergic; I mostly follow an anti-inflammatory eating style – I also eat very little dairy, so this recipe is definitely not the norm.
It IS delicious, and above all I believe in balance and moderation, so if I want it, I’ll have it!
I ate a salad that was 3X this size to go with it. 
I definitely feel GREAT without gluten, and when I eat clean.
I find this very interesting! Could you explain it further, the anti-inflammatory eating style? Maybe make a blog post about it? -kawaii eyes-
Yum! Your creativity is proof that you can eat what you crave while still being GF, veg/vegan. Inspiring my friend!
You’ll love Daiya. It’s easily the best vegan cheese out there.
I’m intrigued by your vegan alfredo though…I might have to stop at WF to snatch some.
It was good… cheesy more than alfredo, but good.
Oh, wow, that looks amazing! I’m totally picking up some Frank’s Red Hot (and Sriracha!) at the grocery store tomorrow. I have a couple slices of my vegan mozzarella left, and I bet if I doused some white beans in that hot sauce and served it over GF macaroni elbows, it would be a pretty good emulation of your recipe.
Thanks for the idea!
Mmm this looks so tasty!
I laughed when I heard you were saving yourself all day for this! I do the same if I know I will be carbing out later
xxoo
I bet chick pea flour would work awesome … I might have to try that out with daiya.
Funny thing – my husband just requested that I find a healthy mac n’ cheese recipe. Daiya would be fantastic with this b/c it gets super creamy when it melts.
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