Description
This mac and cheese is a vegan, paleo, and AIP-friendly version that tastes just like the real deal! It’s made with grain-free pasta and a dairy-free cheese sauce.
Ingredients
Units
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- 1 2/3 cups full fat coconut milk
- 1/3 cup broth
- 2 tsp apple cider vinegar
- 2–3 tbsp nutritional yeast
- 1/2 tsp turmeric powder
- 1 tsp sea salt
- 2 tsp garlic powder
- 1 tbsp tapioca starch
- 2 tbsp avocado oil
- 1/2 yellow onion, diced
- 2 cups butternut squash, cubed
- 3/4 cup cauliflower florets
- 1 box Jovial cassava elbow pasta
- 1 tbsp parsley, chopped
Instructions
- To make the cheese sauce, whisk the coconut milk, broth, apple cider vinegar, nutritional yeast (adjust to taste), garlic powder, turmeric, salt, tapioca starch together in a bowl and set aside.
- In a medium pot, heat the oil over medium heat. Saute the onion until translucent.
- Add the butternut squash and cauliflower and saute for 2-3 minutes.
- Pour in the liquid mixture and stir well to combine. Bring to a low simmer. Allow to simmer on low, stirring often for 15 minutes or until the vegetables are softened.
- Allow the cheese sauce to slightly cool before blending with a high-speed blender until smooth. Set aside.
- Cook the pasta as directed and strain.
- Return the pasta to the pot and stir well in the cheese sauce until fully coated. The sauce will continue to thicken a bit as you stir the pasta. Heat slightly if needed. Top with parsley and serve.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 45
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 543
- Fat: 28.2g
- Carbohydrates: 62.9g
- Fiber: 4.9g
- Protein: 13.2g
Keywords: mac and cheese