Whether it’s dairy, gluten or another ingredient that you can’t tolerate, this not-real-cheese-but-still-delicious-creamy-yellow-sauce-over-macaroni recipe will work for you. It’s a nutrient dense, flavorful alternative to the classic comfort food that will leave you richly satisfied.
3 cups cubed butternut squash
3 cups cauliflower florets
1 medium yellow onion, diced
2-3 cloves garlic, minced
2 tbsp. Coconut Oil or Ghee
2 cups chicken or vegetable broth
Juice of half a lemon
½ tsp. Dijon mustard
¼ cup milk of choice (I used unsweetened almond)
2 tsp salt + more to taste
Freshly ground pepper to taste
½ cup Nutritional Yeast (for dairy-free)
½ cup parmesean cheese
2 tbsp. chopped basil or parsley for garnish
Gluten-free pasta of choice (I used Jovial brown rice pasta)
In a medium saucepan melt coconut oil or ghee over medium heat.
Add onions and cook, stirring until the onions start to soften, about 7-8 min. Add garlic, stir and cook for another minute until garlic is fragrant.
Add squash, cauliflower and broth and bring to a steady simmer. Cover pan and cook until vegetables are very soft, about 20 minutes.
Once veggies are very tender either use an immersion blender or transfer to blender. Add remaining ingredients (milk, lemon juice, mustard, nutritional yeast or parmesean cheese, salt and pepper) and blend until very smooth.
Taste and adjust seasoning, pour on pasta, mix well, sprinkle with chopped basil or parsley and enjoy!