Gluten-Free Hamburger Helper (Dairy-Free Option)
This gluten-free hamburger helper is a one-pot weeknight dinner that tastes just like the classic boxed version, only healthier, dairy-free, and family-approved! With tender gluten-free pasta, savory ground beef, and a creamy sauce, this homemade hamburger helper comes together in just 20 minutes for the ultimate comfort food classic made from scratch.
Servings: 6 people
Equipment
Ingredients
- 1 tbsp olive oil or avocado oil
- ½ onion diced
- 2 cloves minced garlic
- 1 lb grassfed ground beef
- 1 15 oz can diced tomatoes with juices
- 3.5 cups chicken broth or beef broth
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp sea salt
- 1 tbsp tomato paste
- 10-12 oz gluten free pasta 10 oz Banza Brown Rice Pasta box or 12 oz Jovial GF pasta box both work
"Cheese" Sauce
- ¾ cup raw, unsalted cashews
- 1 clove minced garlic
- 1 tbsp lemon juice
- 1 tbsp nutritonal yeast
- ¼ tsp sea salt
- ½ cup water
High Protein / Nut Free Cheese Sauce Alternative
- 1 cup cottage cheese blended
- 1 cup shredded cheddar cheese
Instructions
- Heat the oil in a large pot over medium heat. Add in the onion, garlic, and ground beef. Saute for 5-7 minutes until the beef is mostly browned. Drain any excess fat.
- Add in the diced tomatoes, broth, and spices. Stir and bring it to a boil, then add in the cassava pasta. Cook it for 10 minutes (or according to package directions if using another pasta), stirring frequently to prevent anything from sticking to the bottom of the pot.
Dairy Free "Cheese Sauce"
- While the pasta is cooking, make the "cheese" sauce. Combine all of the ingredients in a high-powered blender and blend on high for 30 seconds - 1 minute until very smooth and creamy. When the pasta is done, it may look like there is excess liquid in the pot. This is okay - it will thicken while standing! Stir in the "cheese" sauce and top with chopped parsley, if desired. Serve and enjoy!
High Protein / Nut Free Version
- While the pasta is cooking, blend your cottage cheese until smooth. Turn heat to low and stir it into the beef and pasta mixture along with the shredded cheese until smooth. Add a little extra cheese on top and cover, letting it melt for a few minutes before serving. Enjoy!
Video
Notes
- For extra protein, use Banza's Chickpea & Brown Rice Pasta! Because the pasta cooks right in the broth, I do not recommend using their traditional chickpea pasta, as it tends to foam up a bit!
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth.
- Freeze in single portions for up to 2 months. Thaw overnight in the fridge before reheating.
- This makes a fantastic make-ahead weeknight dinner or you can store in containers for easy grab-and-go lunches.
Nutrition
Calories: 430kcal | Carbohydrates: 49g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 1078mg | Potassium: 446mg | Fiber: 2g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 4mg