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Vegan Cheese Option: Daiya was the first GF non-dairy cheese replacement that we used and it works really well in this recipe. Recently, I have been cooking with Go Veggie Vegan Cheese Shreds and I am starting to like it more than Daiya. Sometimes the Daiya cheese melts into a big glob, and I have not had that experience yet with the Go Veggie shreds. They also have a very nice flavor. If you use the Go Veggie Shreds, use the Mexican Flavored Shreds and eliminate the ground mustard and garlic salt that is called for in the recipe.
2 cups GF pasta (see note below on GF pasta)
3 Tablespoons dairy free butter replacement (we use Earth Balance)
2 Tablespoons GF flour (any GF flour blend will work – I have even made it with GF Pancake mix)
1 cup dairy free milk replacement (any non-dairy GF milk replacement will work but I prefer almond milk)
1/4 cup finely chopped onion
1/2 teaspoon dry ground mustard
1/4 teaspoon garlic salt
1/2 teaspoon salt
Dash of pepper
1 cup Daiya Vegan Cheddar Style Cheese
A handful of crunched up GF potato chips (optional)
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