Gluten Free AND Dairy Free Mac'n'Cheese Recipe
Dairy free mac’n’cheese sounds very hard to believe- but trust me, this is good! I stumbled across this recipe in my senior year of college when I was cutting out dairy to see if I was lactose intolerant (spoiler alert- I’m not, I just have celiac). It’s so tasty and while it doesn’t taste EXACTLY like mac’n’cheese, it does satisfy my macaroni craving.
The key to this recipe is the nutritional yeast! It gives the sauce that cheesy taste. Without it, the sauce is honestly just a butternut squash blend that could double as a soup if you run out of noodles (which I have done before and love just as much).
1 yellow onion
2 cloves of garlic
3 cups of cubed butternut squash (this usually equals about 2 bags of frozen butternut squash)
3 cups of cauliflower florets (again, usually about 2 bags of frozen butternut squash)
1 tablespoon of olive oil
2 cups of chicken broth
1.5 teaspoons of salt
3 tablespoons of nutritional yeast (but I usually end up adding more)
1.5 teaspoon of lemon juice
¾ teaspoon of Dijon mustard
Gluten free pasta of your choice
Begin by first chopping up your onion and garlic. The goal is to get them smell enough to easily blend in a blender, so they don’t have to be too tiny.
In a medium to large saucepan, warm up your olive oil and then add your chopped garlic and onion. Let satay for five minutes on medium heat.
Add your cubed butternut squash and cauliflower to the pan. Season with salt (and pepper if you like).
Add broth and bring to a simmer. Cover pan with lid and let sit for 15-18 minutes.
5. Once the veggies are soft, you can put them in a blender. Add your lemon juice, dijon mustard and nutritional yeast and blend! Feel free to add more of any seasoning to your liking (I usually end up putting more nutritional yeast and some Old Bay).
6. Once blended you can pour over your cooked pasta noodles. I don’t have a particular brand that I swear by, but I prefer any sort of shell-shaped gluten free noodle.
To take it one step further, I would sprinkle on some gluten free breadcrumbs and stick in the oven for 20-30 minutes at 350.° I haven’t tried this version yet, but it’s on my to-do list. I hope you enjoy this recipe to sneak in some more veggies into your meal!