Dairy-Free

The Best Dairy- and Gluten-Free Mac and Cheese

This mac and cheese loaded with fresh squash and mushrooms is sure to appeal to your grown-up taste buds.

Join The Plant-Based Movement!

A plant-based diet can improve health, prevent disease and heal the planet. Whether you want to be part-time plant-based or 100% plant-based, plant-based chef and functional food expert Amy Symington will guide you through 7 comprehensive lessons on how to benefit from a plant-based diet and how to do it healthfully and deliciously. 

As your instructor, Amy will offer health-focused, evidence-based advice pertaining to the consumption of plant foods and their benefits, as well as tasty, satiating, nutrient-dense meal and snack ideas and plenty of cooking techniques along the way. For more info go to cleaneating.com/plantbased.

Servings
8
Prep Time
20 min
Duration
85 min

Ingredients

  • 1 butternut squash, peeled, halved and seeded
  • 1 head garlic, top removed
  • 1 lb whole-grain, gluten-free elbow macaroni
  • 2 tbsp extra-virgin olive oil
  • 13 oz stemmed and sliced shiitake mushrooms
  • 18 oz full-fat coconut milk
  • 2 cups low-sodium vegetable broth
  • 1 cup raw unsalted cashews, soaked for 30 minutes and drained
  • 1 lemon, zested and juiced
  • ½ cup nutritional yeast
  • ¼ cup blanched almond flour
  • 2 tsp Dijon mustard
  • 1½ tsp sea salt and ground black pepper

Garnish

  • 1 tbsp blanched almond flour
  • 1 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • ½ tsp coarse sea salt
  • ¼ bunch fresh parsley, roughly chopped

Preparation

1. Preheat oven to 400°F. Place squash and head of garlic on a parchment-lined baking sheet; mist garlic with cooking spray. Bake until squash is tender, about 45 minutes.

2. Meanwhile, cook pasta according to package directions. Drain, rinse with cold water and transfer to a 9 x 13-inch baking dish.

3. Meanwhile, in a small skillet on medium, heat oil. Add mushrooms and sauté until fragrant, about 5 minutes. Remove from heat and set aside.

4. Remove skins from garlic and add to a high-powered blender with squash, coconut milk, broth, cashews, lemon zest and juice, ½ cup nutritional yeast, ¼ cup almond flour, Dijon, salt and pepper.

5. Pour sauce over noodles and stir until coated. Top with mushrooms and bake for 30 minutes. Sprinkle with garnishes before serving.

Nutrition Information

  • Serving Size 2 cups
  • Calories 530
  • Carbohydrate Content 67 g
  • Cholesterol Content 0 mg
  • Fat Content 28 g
  • Fiber Content 9 g
  • Protein Content 14 g
  • Saturated Fat Content 14 g
  • Sodium Content 531 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 2 g