Dairy-free Mac and Cheese (DF,GF,NF)

By Kathy C.

Ingredients

• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 Tbsp. ghee (substitute coconut or avocado oil for vegan)
• 3 cups cubed butternut squash, fresh or frozen
• 3 cups cauliflower florets, fresh or frozen
• 2 cups chicken broth (substitute vegetable broth for vegan)
• 1 1/2 tsp. freshly squeezed lemon juice
• Scant 3/4 tsp. dijon mustard
• 1 - 1 1/2 tsp. salt
• 3 Tbsp. nutritional yeast
• 16 ounces gluten-free pasta of choice

Details

Servings 6
Preparation time 15mins
Cooking time 35mins
Adapted from therealfoodrds.com

Preparation

Step 1

In a medium saucepan with lid, melt 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).

NUTRITION INFORMATION
Serving size: ⅙th recipe Calories: 376 Fat: 7g Carbohydrates: 71g Sugar: 7g Sodium: 340mg Fiber: 10g Protein: 12g

https://therealfoodrds.com/dairy-free-mac-and-cheese/