A delicious twist on a childhood favourite. Creamy “cheesy” dairy and grain-free mac and cheese! The “cheese” sauce is so tasty and can be used in other recipes like a cheesy chip dip, or drizzled over steamed broccoli. This dish is loaded with veggies and nutritional value! Topped with a crunchy nutty crust!

I was inspired to make this dish from one of my grandmother’s old recipes. I remember as a young girl devouring her amazing mac and cheese with a breadcrumb crust.

I healthified her recipe by loading it with veggies and making simple swaps for regular cheese and grain pasta.

If you do enjoy brown rice pasta or other gluten-free pasta, feel free to swap the cauliflower for the gluten-free noodles. You would need approximately 2 cups of noodles in place of the cauliflower.

what you need for this recipe:

Raw cashews
Nutritional yeast
Ghee
Coconut milk
Vitamix
Almond flour
Coconut Oil

Make sure to tag me on Instagram @reclaimedhealthjayde if you make it!

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Mac & Cheese – Dairy and Grain-Free

Jayde

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Servings 6 people

Ingredients

Sauce

1 medium butternut squash roasted, seeds and skin removed
3 carrots peeled and roasted
1 sweet onion chopped and sauteed
1/4 raw cashews soaked in water for 4 hours
4 tbs. nutritional yeast
2 tbs. ghee or coconut oil
1 can coconut milk
1 tsp. red chili flakes optional
3 garlic cloves
1 tbs. lemon juice
pinch salt and pepper
pinch paprika

Base

2 heads cauliflower chopped
1 tbs. coconut oil

Crust

1 cup almond flour
1 cup pecans powdered
4-6 tbs. coconut oil or ghee melted
1 tbs. fresh parsley chopped

Instructions

Sauce

Preheat your oven to 450 degrees.
Place butternut squash on a baking pan and roast for 45 minutes or until soft. Remove the seeds and skin.
Add the carrots to the pan 20 minutes after the squash has gone into the oven.
Chop the sweet onion and saute on medium heat in coconut oil.
Add all of the sauce ingredients to a high speed blender like a Vitamix and blend until smooth.

Base

Wash and chop the cauliflower into bite sized pieces.
Place on a baking sheet with coconut oil drizzled over top. Roast for 25 minutes while the squash is cooking.
Place cauliflower in a deep casserole dish.
Pour the cheese sauce over the cauliflower until well combined.

Crust

Combine almond flour and pecans into a high speed blender. Blend until the pecans become flour like.
Melt the coconut oil and combine with the almond and pecan flour and parsley in a bowl.
Crumble the crust over the cauliflower and cheese sauce and bake for 30 minutes or until the crust is golden.

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I would love for you to join the Reclaimed Health Community Facebook Group. I share lots of delicious gluten-free and dairy-free recipes, health tips etc.