Butternut Squash and Cauliflower Vegan Mac’N’Cheese
When the weather gets cold we want warm comfort foods. My favorite from my childhood is mac’n’cheese. The pesky no gluten and dairy thing gets in the way of that.....Not this time!! 🎉 This “cheese” sauce is made from butternut squash, cauliflower, mustard, bone broth, nutritional yeast and spices. Hallelujah! This is a definitely case of having your cake and eating it too. The best part is these vegetables are in season!
Ingredients:
Serves 4-6
1 medium yellow onion- diced
2 cloves garlic- minced
1 tablespoon ghee, avocado or coconut oil
2 cups cubed butternut squash
3 cups cauliflower florets
2 cups chicken bone broth (or vegetable broth)
3 tablespoons nutritional yeast
1 teaspoon fresh lemon juice
¾ teaspoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon pepper
16 ounces of gluten-free pasta of your choice- I like Jovial brown rice pasta
Instructions:
In a medium saucepan with lid, melt oil/ghee over medium heat.
Add onions and cook, stirring occasionally, until onions start to soften.
Add garlic, stir and cook another 30 seconds to a minute or until garlic is fragrant.
Add squash, cauliflower and broth and bring to a steady simmer.
Once simmering, cover pan with lid and cook until vegetables are very tender, about 15-18 minutes. You may need to lower the heat slightly to maintain a steady simmer and prevent it from boiling.
When veggies are very tender, transfer to a blender. Add remaining ingredients and blend until very smooth.
Taste and adjust seasoning before pouring our your favorite cooked pasta (or roasted vegetables).
When veggies are very tender, transfer to a blender. Add remaining ingredients and blend until very smooth.
Taste and adjust seasoning before pouring our your favorite cooked pasta (or roasted vegetables).