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Heidi's Mock and Cheese
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Avg. rating 3 from 3 votes.
Category: Main Dishes
Recipe Created By: Heidi Bayer
1/2 lb dry Tinkyada rice shell or elbow pasta
1 tsp margarine
1/4 cup water left over from draining pasta
1 Tbsp brewer's yeast (not nutritional or baker's yeast)
1 tsp kosher salt
to taste pepper
1/2 tsp xanthan gum
1 tsp agave nectar
1 Tbsp rice milk if needed
Bring water to a boil in a medium saucepan. Cook pasta 2 minutes less than time recommended in instructions.
Drain pasta in a colander, setting colander back over the pan to reserve the drained water. Set pasta aside.
In pan, mix 1/4 cup of the drained pasta water with the remaining ingredients (except for the rice milk). Stir and cook on low-medium heat until bubbles appear and mixture thickens, adding rice milk if mixture gets too thick.
Once desired consistency is obtained, add reserved pasta and mix in gently so the pasta doesn't become mushy.
Brewer's yeast can be found in the "SUPPLEMENTS" section of any good Health Food Store - by the vitamins!
Brewer's yeast is an excellent source of iron, so parents of children under 2 will want to be aware so as not to overdo the iron content.
Copyright © 2006 Heidi Bayer. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
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.
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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
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