Ok people, there is NO cheese in this mac n cheese sauce recipe, and it is absolutely DELICIOUS! Now, I am a reformed cheese lover, sort of. I have been known to sneak a bite now and again. But on the daily, I do not do dairy as it causes inflammation in my body. When I started seeing other bloggers posting dairy free mac n cheese recipes, I was not even remotely being sold it was like REAL cheese. Guess what? It’s not cheese, but this Mac n Cheese recipe sure is some of the creamiest yummy sauces I have created! Let me know what you think, my family LOVES it. I make in big batches and keep in the fridge to scoop out when needed. I like to serve on zucchini noodles, organic brown rice noodle from Tinkyada and anything else that it lands on.
Dairy Free Mac n Cheese Sauce Recipe
Ingredients:
1 Butternut Squash cubed
little S&P
Pumpkin Pie Spice or cinnamon
Coconut Oil to lightly coat
Coat the squash with the oil and seasonings, Roast the on 375 for 45mins.
NEXT, place squash in a blender with….
3/4 – 1 cup Full fat Coconut Milk
3-4 Tbls nutritional yeast
1/2 tsp paprika
Onion powder to taste
pinch salt
1 tsp lemon juice
1 tsp powdered mustard
1 tbls ghee
Pinch Chili Flakes (optional)
BLEND until smooth and creamy adjusting milk and seasonings as you go. I’ve kept mine in the fridge as long as a week. Serve over and veggie noodle or organic brown rice pasta with spinach if feeling crazy! ENJOY!
