I’m almost embarrassed to admit that it wasn’t until very recently that I tried lobster mac and cheese. My husband and I were talking about recipes to “healthify,” and this dish was his request. I chose to eat primarily gluten- and dairy-free years ago, so it was never something I ever made or ordered when out. I was excited to tackle it, knowing the plethora of gluten-free pastas made it possible. I also have a vegan “cheese” sauce up my sleeve, and it worked deliciously in this recipe. Using chickpea pasta also makes this recipe grain-free. A pound of steamed lobster can be a bit pricey, but it’s fun to splurge every now and then. For a more budget-friendly option, use a pound of crab meat instead (or omit altogether to make this recipe fully plant-based!).
Grain-Free Dairy-Free Lobster Mac And Cheese
- High-speed blender or food processor
- Large pot
- 1 package gluten-free pasta of choice I suggest Banza brand
- 3/4 lb steamed lobster meat you can use crab or omit
For the "cheese" sauce
- 2 cups raw cashews soaked at least 4-6 hours*
- 1 1/2 cup almond milk
- 1/4 cup nutritional yeast
- 1 tablespoon white chickpea miso optional
- 3 minced garlic cloves or use 1/2 teaspoon garlic powder
- 1 teaspoon dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt plus more to taste
- 1/4 teaspoon turmeric optional
- black pepper to taste
- Cook the pasta according to the package's directions. Strain.
- Make the cheese sauce. In a high-speed blender or food processor, combine the soaked cashews, almond milk, nutritional yeast, chickpea miso, dijon mustard, onion powder, sea salt, turmeric, and black pepper. Blend until creamy, using the tamper as you need to until desired consistency is reached.
- Add the cooked pasta back to the large pot. Add the lobster and vegan cheese sauce (you might not use all of it**), and stir until combined. Heat over medium heat until warmed. Enjoy immediately.