Equipment
Ingredients
- 2½ cups gluten-free macaroni (I used Jovial)
- 3½ tsp gluten-free flour (I used Bob's Red Mill)
- 1½ cups oat milk (I used Oatly)
- 1 tbsp dairy-free, soy-free butter alternative (I used Earth Balance soy-free)
- 1 tbsp vegan, soy-free mayonnaise (I used Chosen Vegan Mayo)
- 1½ tsp salt
- pepper to taste
- 2 tbsp nutritional yeast
- ½ cup vegan, soy-free cheddar cheese (I used Violife Just Like Cheddar Shreds)
- ½ cup vegan, soy-free mozzarella cheese (I used Violife Just Like Mozzarella Shreds)
- 1 tsp smoked paprika
- 1 cup hot water
- chopped chives, for optional garnish
Instructions
- Place pasta, gluten-free flour and oat milk in your rice cooker insert, then stir to dissolve flour.
- Add Earth Balance, mayo, salt, pepper, nutritional yeast, grated cheese alternatives, paprika and hot water, then stir again to combine.
- Place insert into rice cooker, close lid, set to the "steam" setting for 20 minutes, and hit "start."
- After 10 minutes, open the lid and carefully stir the pasta, then close lid and allow it to steam for the remainder of the time.
- When timer goes off, carefully open lid, stir, garnish with snipped chives if desired, and serve right away.