14 May Gluten-Free Dairy-Free Tuna Casserole
The classic tuna casserole has taken an allergy-friendly turn, but with all the same feel-good flavor. This Gluten-Free Dairy-Free Tuna Casserole recipe features Wild Selections Solid White Albacore and a creamy cashew cheese sauce for the perfect potluck dish or weeknight dinner.
- ½ cup of cashews soaked overnight and drained
- ½ cup of full-fat canned coconut milk
- 1 cup of water
- 2 tsp. vegetable bouillon
- 1 tsp. arrowroot
- ¼ tsp. paprika
- sea salt and pepper to taste
- ½ cup of almonds
- 1 tbsp. sesame seeds
- 1 tbsp. pumpkin seeds
- ¼ tsp. sea salt
- 1 5 oz. can of Wild Selections Solid White Albacore
- 1 pkg. of gluten free pasta typically 12 oz.
- 2 cups of green peas
- ½ sprig of fresh thyme
- Sea salt and pepper to taste
Starting with the cream sauce, add all of the listed ingredients into a blender. Blend until smooth and creamy, and set aside.
Next- the breadcrumbs. Add the nuts, seeds and salt into a blender, pulsing until a course flour-like texture is formed. Set this aside.
Cook the pasta according to directions on its package. It’s a good idea to slightly undercook the pasta, as it will finish cooking inside the casserole. If you choose to bake this dish now’s the time to preheat your oven to 425 degrees F.
Once the pasta is done, add in the cream sauce, peas, and tuna, and turn the burner to medium-high. Stir the sauce into the mixture until it begins to bubble and thicken.
Season the casserole with sea salt, fresh thyme and black pepper.
This dish is creamiest when served right from the stovetop. If you’d like to serve dinner in a hurry, skip the baking step and stop at this point.
Pour the pasta into a casserole dish, and top with the “breadcrumb” mixture for a crunchy topping.
Bake the casserole for about 10 minutes uncovered, until the toppings turn golden brown. Serve immediately, and enjoy!