I grew up eating KD aka Kraft Dinner (Macaroni and Cheese in a box) and I’m embarrassed to admit that I still crave it from time to time. Even as a child when I knew very little about nutrition, it was obvious that with an expiry date 10 years away and powdered cheese that looked radioactive in colour, it was not healthy…at all.
I decided to take on the challenge of making Macaroni and Cheese not only healthy, but also grain and dairy free.
I have to admit, I am so happy with this recipe. Not only does this dish look and taste like mac and cheese, but it’s made completely with vegetables!
I turned to my two favourite miracle vegetables, butternut squash and cauliflower, to create the noodles and sauce in this recipe. I swear that they are the superheroes of healthy eating and can transform into just about anything.
In this recipe, I used small florets of cauliflower in place of pasta. By quickly baking them in the oven the bite sized florets have a delicious roasted flavour, but are still al dente, like traditional pasta would be. If you prefer to steam the cauliflower, I would recommend only cooking the florets for a maximum of 5 minutes, so they don’t become mushy.
My favourite part of this recipe is the sauce, it’s so smooth and creamy. The butternut squash is baked in the oven until tender and then blended with lemon juice, cashews, mustard, almond milk, turmeric and nutritional yeast to create a sauce that I’m so happy to say, tastes cheesy!
If you are not a fan of cauliflower, you could also use this sauce on other veggies such as broccoli or baked potatoes.
If you are feeling creative, you can add in all sorts of different ingredients, including chopped bacon, spinach, kale, mushrooms or sausage for added flavour.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 3 cups cubed butternut squash
- 2 cloves garlic unpeeled
- 1 tsp olive oil
- 2/3 cup cashews soaked for minimum 4 hours
- 1/2 tbsp lemon juice
- 1/2 tsp dijon mustard
- 1/2 tsp turmeric
- 3 tbsp nutritional yeast (or parmesan for SCD)
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 - 1 1/3 cup almond milk
- 1 large head cauliflower approx 5 cups florets
- 2 tbsp olive oil
- 1/4 tsp salt
- 1 tbsp chopped fresh parsley
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Place the cubed butternut squash and unpeeled garlic cloves on a baking sheet, drizzle with olive oil and bake in the oven for 35 to 40 minutes until the butternut squash is tender and golden in colour.
Peel the garlic cloves and place them in a blender along with the butternut squash, cashews, lemon juice, mustard, turmeric, nutritional yeast and almond milk. Blend until completely smooth and creamy.
Remove the stem of the cauliflower and cut the head into small bite sized florets. Toss the florets in the olive oil and salt and lay them out evenly on the baking sheet. Bake in the oven for 12 to 15 minutes until slightly tender.
Place the cooked cauliflower in a serving dish and pour the sauce over top. Gently toss to coat the florets in the sauce and sprinkle with fresh parsley before serving.
* If you are following the SCD diet and do not feel comfortable using nutritional yeast, it can be substituted in this recipe for grated parmesan cheese