Dairy-Free Mac ‘N’ “Cheese” Recipe

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Ellen Published: March 18, 2021 Modified: June 1, 2021

How To Make Dairy-Free Mac ‘N’ “Cheese”

Cauliflower, squash, and carrot are boiled, spiced, and blended into a thick sauce for this dairy-free twist to the classic mac n cheese.

Preparation: 10 minutes
Cooking: 50 minutes
Total: 1 hour

Serves:

Ingredients

Dairy Free Parmesan

  • ½cupraw cashew
  • ¼cupnutritional yeast
  • 1tspsalt
  • 1tspgarlic powder

Roasted Garlic Cheese Sauce:

  • 1headgarlic
  • olive oil
  • 3cupscauliflower florets
  • 2cupsbutternut squash,peeled and chopped into 1 inch cubes
  • ½sweet onion,sliced
  • 1cupcarrot,sliced
  • 1tbsplemon juice
  • 2tspDijon mustard
  • ¼cupnutritional yeast,optional
  • 1tspturmeric
  • ½tspsmoked paprika,plus more to taste
  • ¼tspnutmeg
  • salt,to taste
  • pepper,to taste
  • ¼cupreserved cooking liquid
  • ¾cupalmond milk
  • 16ozmacaroni,prepared

Instructions

  1. Preheat the oven to 400 degrees F.

  2. Cut the top edge of 1 head of garlic off, revealing each of the cloves inside the skin.

  3. Without removing the skin, place the head of garlic on a foil-lined baking sheet. Drizzle with olive oil. Wrap the garlic up in the foil, making sure it is tightly closed.

  4. Bake for 45 minutes or until the garlic is browned and soft. Set aside to let cool. (When ready to add it to the “cheese” sauce, simply squeeze the cloves out of the skin from the uncut end of the bulb using fingers.)

  5. To make the dairy-free “Parmesan,” add the cashews, nutritional yeast, salt, and garlic powder to a food processor or blender. Pulse until a crumbly, “Parmesan”-like consistency is reached. Set aside.

  6. To make the “cheese” sauce, add the cauliflower, butternut squash, onion, and carrots to a large pot of water.

  7. Bring to a boil over high heat, then reduce the heat to medium-low, cover and simmer for 15 minutes until the vegetables are tender.

  8. Remove the vegetables from the heat and drain, reserving ¼ cup of cooking liquid.

  9. To a food processor or blender, add the drained vegetables, roasted garlic cloves, lemon juice, dijon mustard, nutritional yeast, turmeric, smoked paprika, nutmeg, salt, pepper, reserved cooking liquid, and almond milk.

  10. Blend until completely smooth, adjusting the seasoning to taste.

  11. Pour the sauce over cooked macaroni and stir to combine.

  12. Transfer to a large baking dish and sprinkle with “Parmesan” and more paprika, if desired.

  13. Broil on high for 5 to 10 minutes, or until the top is golden brown.

  14. Enjoy!

Nutrition

  • Calories: 389.78kcal
  • Fat: 8.98g
  • Saturated Fat: 1.47g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 5.21g
  • Polyunsaturated Fat: 1.69g
  • Carbohydrates: 62.70g
  • Fiber: 8.90g
  • Sugar: 6.49g
  • Protein: 19.25g
  • Cholesterol: 0.16mg
  • Sodium: 551.27mg
  • Calcium: 111.61mg
  • Potassium: 571.58mg
  • Iron: 3.12mg
  • Vitamin A: 317.33µg
  • Vitamin C: 31.33mg
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