Dairy-free Mac and Cheese
Ingredients
The sauce
-
1
Tbsp.
coconut or avocado oil
-
1
medium
yellow onion, diced
-
2
cloves
garlic, minced
-
3
cups
cubed butternut squash, fresh or frozen
-
3
cups
cauliflower florets, fresh or frozen
-
2
cups
chicken broth (or vegetable broth for vegan)
-
1 ½
teaspoon
freshly squeezed lemon juice
-
scant ¾
teaspoon
Dijon mustard
-
1 - 1 ½
teaspoon
fine salt
-
3
tablespoons
nutritional yeast
The pasta
-
16
ounces
gluten-free pasta of choice
Instructions
- Heat oil in a medium saucepan over medium heat.
- Add diced onions and cook until softened.
- Stir in minced garlic and cook until fragrant.
- Add cubed butternut squash, cauliflower florets, and broth, then bring to a simmer.
- Cover and cook until vegetables are tender, about 15-18 minutes.
- Transfer cooked vegetables to a blender, add lemon juice, mustard, salt, and nutritional yeast, then blend until smooth.
- Taste and adjust seasoning before serving over cooked pasta.
Nutrition Facts (estimated)
Servings
6
Calories
376
Total fat
7g
Total carbohydrates
71g
Total protein
12g
Sodium
340mg
Cholesterol
0mg
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