Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Vegan (soy Free) Mac & Cheese


Kasey'sMom

Recommended Posts

Kasey'sMom Enthusiast

Hi,

I'm looking for a vegan mac & cheese recipe. Does anyone have a cheese sauce that is soy and dairy free. I have a child who loves mac and cheese and it was easy to make when she could still eat diary and soy. Does anyone have any ideas?

Thanks


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Merika Contributor

Hi,

No ideas exactly. My ds also loves pesto pasta, which you could make at home without the cheese. Nutritious, tasty, and a similar texture.

Merika

tarnalberry Community Regular

I'm not sure exactly the comparison, but you might check out a raw foods cookbook. There are "cheese-like" substitutes made with nuts (no soy/dairy) that might work. I don't know that they'd cook well, and you might want to serve it over a "raw pasta" (thinnly sliced raw zucchini, or the like), but it might be an option.

Kasey'sMom Enthusiast

Thanks for the ideas. I've got squash growing in my garden which would work great. I've also made pesto without the cheese so this would be a great option. Much healthier than the traditional! :lol:

kactuskandee Apprentice

I would look for some Rice or Almond Cheese then mix it, melted, with Vance's Dari-Free beverage which is not sweet like Rice Dream or Almond Milk. Then I'd use my favorite pasta...Tinkyada, which is a lot of other people's fav on this board too.

You may want to try different rice or nut based cheeses.....not all of them are good tasting. It's been so long since I've bought any that I'm sorry I can recommend a brand.

Kandee

Jnkmnky Collaborator

Open Original Shared Link

This just made me laugh. May be useful to someone.

Emme999 Enthusiast
Open Original Shared Link

This just made me laugh. May be useful to someone.

Hahaha :D Love it!

That chreese stuff is nasty. Don't recommend it! Blech! If you do try it - don't expect it so taste *anything* like cheese.

- Michelle :wub:


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Kasey'sMom Enthusiast

That is funny! I haven't tried it but I can only imagine! :P I'll be sure and check out the rice cheese. We just found out the our child is senstitive to almonds. ;) I made a recipe from the Gluten Free Pantry webiste today for potato and cauliflower soup. I pureed the cauliflower instead of the potatos and it was really creamy. I used the Vance's DairyFree and it worked. I thought that might be good with pasta, minus the potatoes. I think I've seem that some store bought mac and cheese use tumeric for the color! I'll post the recipe when I figure a good one out.... :lol:

Thanks!

tarnalberry Community Regular

almost all rice/nut/soy based cheese have casein in them. the only truely dairy free cheese I know of are the Follow your Heart one (soy based) and Chreese.

jenvan Collaborator

Tiffany-

What you mentioned is amazing to me--but I've found it to be true. In my search for diary free cheese, most of the soy and nut and rice cheeses I've found have casein added back into them. And if someone isn't going diary free, I can't imagine why they want to eat nut or soy cheese ! I always just popped a lactaid pill. ;) The one cheese I've found, gluten-free/cf is this vegan cheese from soyco/galaxy foods. Haven't tasted it yet though... I've had to special order it! Open Original Shared Link

Kasey'sMom Enthusiast

Thanks ladies, I had wondered about the Rice Chesse I looked at! Developing a casein free cheese would be an awesome idea. :)

Kasey'sMom Enthusiast

Yeepie Sunni, this is very helpful. :) Thanks for the link to your recipes, what a treat. I had no ideas that nutritional yeast could be eating by those with candida. I had just always passed it by at the health food stores. :rolleyes:

specialdiets Newbie
Yeepie Sunni, this is very helpful.  :) Thanks for the link to your recipes, what a treat. I had no ideas that nutritional yeast could be eating by those with candida. I had just always passed it by at the health food stores.  :rolleyes:

Here is some information on the Nutritional Yeast from the RedStarYeast site:

Open Original Shared Link

and

Open Original Shared Link

It mentions that it is safe for Candida sufferers. Nutritional Yeast is used in a lot of vegetarian recipes, especially cheese. Unfortunately, I am allergic to yeast which means I can't have any form of it. This is bad since I am also allergic to milk and soy. But, I have made one of the faux cheese sauce recipes without any yeast/milk/soy by adding Fleischmann's margarine + tapioca/cornstarch + mustard and spices. It seemed to work pretty well baked on a faux pizza! (It looked and tasted like pizza but without any gluten, yeast, milk, eggs or soy)

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,001
    • Most Online (within 30 mins)
      7,748

    Sharon AJ
    Newest Member
    Sharon AJ
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Bebygirl01
      On my Celiac journey and discovered I was also reacting to other types of gluten. The FDA in it's finite wisdom only classifies 'wheat, barley and rye' as the gluten's to be considered when a company tests for and stamps their products as gluten free. I am curious as to how many of you are aware of the other types of glutens? And another question to those on a 'traditional' gluten free diet , who are also still sick and struggling, are you also reacting to these other types of gluten as listed below? NOTE:  The new movement if you want to call it that, is now called 'grain free' and that is the true definition of gluten free. I no longer suffer with ataxia, confusion, anxiety, depression, OCD, Insomnia, ADD, acid reflux, dermatitis herpetiformis, migraines, headaches, and weight issues all due to going 'grain free'. I hope to reach as many of you out there that are still struggling and unaware of what might be setting you off such as my most recent glutening was from a vegan supplement that contained 'magnesium sterate' and 'glucose syrup' both of which are from Zien (zane) gluten at 55%. I was covered in sores that were bleeding, I was seeing squigly lines when I was trying to drive, had acid reflux, insomnia, and nightmares all from the gluten in Corn. Here are the other types of glutens that Celiacs and Gluten Intolerant people also react to: Wheat -Alpha Gliadin Gluten- 69% Rye - Secalinin gluten-30-50% Oats-Avenin gluten -16% Barley-Hordein Gluten -46-52% Millet-Panicin Gluten-40% Corn-Zien Gluten -55% Rice-Orzenin Gluten-5% Sorghum-Kafirin gluten-52% and Teff-Penniseiten Gluten 11%.
    • Scott Adams
      I just want to mention again that IF thimerosal is used in a flu vaccine the amount of ethylmercury in a single vaccine dose would be extremely small, typically around 25 micrograms (µg) or less. For context, this is much lower than the levels of methylmercury found in some seafood. Ethylmercury is metabolized and excreted from the body much faster than methylmercury. Its half-life in the blood is about 7 days, compared to methylmercury, which can persist for months. The dose of ethylmercury in vaccines is far below the threshold known to cause toxicity so would not require chelation.
    • knitty kitty
      If you have poor reactions to vaccines, preservatives, sugar alcohols and metals, you may be deficient in Thiamine Vitamin B1.  Thiamine is needed in the immune response and production of antibodies.  Thiamine can be depleted by vaccines if you are already low to begin with due to the Malabsorption of Celiac Disease.  Thiamine can be destroyed by sulfide preservatives in vaccines, which can result in the body's poor response to vaccines.  Thiamine also chelates metals which allows those metals to be removed in the feces.  Chelation removes thiamine from the body, resulting in a state of thiamine deficiency.  Sugar alcohols need to be processed through the liver using thiamine.  Again, if you're low in thiamine as many Celiac are because of the Malabsorption of celiac disease, vaccines can be a tipping point, resulting in a thiamine deficient state. High doses of Thiamine required to correct thiamine deficiency states are safe and nontoxic.  Thiamine has no toxicity level.  Thiamine and the other B vitamins need to be taken together because they interact together to sustain health.   References: https://pubmed.ncbi.nlm.nih.gov/25542071/ https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/
    • knitty kitty
      @Pasballard, Keep in mind those gluten free processed snacks are not required to have vitamins and minerals added to them to replace vitamins lost in processing like gluten containing products.   We need the eight essential B vitamins to turn those carbs into energy to fuel our bodies and make enzymes that sustain life.  Sudden weight gain (or weight loss) can be symptomatic of Thiamine Vitamin B1 deficiency.  Thiamine is the B vitamin with the shortest storage time, and so  thiamine deficiency shows up first with vague symptoms like weight gain or loss, fatigue, not sleeping well, achy or cramping muscles, digestive issues and headaches.   Taking vitamin and mineral supplements helps boost your body's ability to absorb these nutrients which keeps our bodies healthy.  B Complex vitamins and Vitamin D (which regulates inflammation) are usually low in people with Celiac disease.  Talk to your doctor and nutritionist about supplementing.
    • knitty kitty
      Welcome to the forum, @WildFlower1, Here's an article that explains about the updated gluten challenge guidelines.  Be sure to read the comments below the article. Have you been checked for nutritional deficiencies?  Low iron can affect antibody production, causing false negatives on antibody testing.  Do you currently struggle with low iron?   Low Vitamin D can cause amenorrhea, cessation of menstrual periods.   Correcting nutritional deficiencies is a big part of Celiac disease.  We don't absorb well the eight essential B vitamins and other vitamins and minerals like calcium, resulting in osteopenia, hair loss, infertility, and neurological symptoms.  Unfortunately, doctors are not given much training in nutritional deficiencies and don't recognize the connection with the malabsorption of Celiac disease. We get very frustrated here with doctors ordering us to put a harmful substance in our bodies in order for them to say "that makes you sick".   Duh, we know that already. Do try to increase your consumption of gluten for at least two weeks before retesting.  Eat the chewy kinds of breads.  Cookies and cakes don't have as much gluten in them as those chewy artisan breads and thick pizza crusts. I admire your tenacity at continuing the gluten challenge.  Do keep us posted on your progress.  We'll continue to support you on your journey to diagnosis and recovery.
×
×
  • Create New...