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Jayde

Mac & Cheese - Dairy and Grain-Free

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Servings: 6 people
Ingredients Method

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

Method
 

Sauce
  1. Preheat your oven to 450 degrees.
  2. Place butternut squash on a baking pan and roast for 45 minutes or until soft. Remove the seeds and skin.
  3. Add the carrots to the pan 20 minutes after the squash has gone into the oven.
  4. Chop the sweet onion and saute on medium heat in coconut oil.
  5. Add all of the sauce ingredients to a high speed blender like a Vitamix and blend until smooth.
Base
  1. Wash and chop the cauliflower into bite sized pieces.
  2. Place on a baking sheet with coconut oil drizzled over top. Roast for 25 minutes while the squash is cooking.
  3. Place cauliflower in a deep casserole dish.
  4. Pour the cheese sauce over the cauliflower until well combined.
Crust
  1. Combine almond flour and pecans into a high speed blender. Blend until the pecans become flour like.
  2. Melt the coconut oil and combine with the almond and pecan flour and parsley in a bowl.
  3. Crumble the crust over the cauliflower and cheese sauce and bake for 30 minutes or until the crust is golden.