Mac & Cheese - Dairy and Grain-Free
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.