I live in a hippie dippy city that embraces all forms of food options, allergens, preferences, etc. I have learned to cook vegan, gluten free, and dairy free. I’ve even learned how to bake this way as well. The only thing that I haven’t quite mastered is nut free or soy free. So many of the gluten free and dairy free options include nuts and/or soy.
My SO and I actually do prefer some of the gluten free, dairy free options over the regular options. One, we find they’re less harsh on our stomachs. Two, a lot of the time they taste GREAT! It’s the beginning of a new year, and we’re trying again to start it out a little healthier than we ended it, which was full of baking, eating out, and wayyyy too much candy.
Now, I say a little healthier because no one thinks of tuna casserole and goes, “that’s healthy!” because it’s not. This version though is a bit healthier. It uses coconut milks instead of canned and overly processed cream of mushroom soup. You can even use the light coconut milk for way fewer calories. I also use almond milk, which only has 30 calories per serving, and you use less than a serving in this recipe. There is also no cheese, but feel free to add it if you’d like!
The best part of this? It tastes EXACTLY like the tuna casserole we had growing up. I absolutely love it, and my SO did, too. This was his first time ever having tuna casserole, and he requested it again!
Check out the recipe at the link below.