Dairy-free Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, dairy-free pasta made with a butternut squash and cauliflower sauce flavored with lemon and mustard. A satisfying plant-based take on mac and cheese that approximates the real dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon coconut or avocado oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 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 ½ teaspoon freshly squeezed lemon juice
- Scant ¾ teaspoon Dijon mustard
- 1 – 1 ½ teaspoon fine salt
- 3 tablespoons nutritional yeast
- 16 ounces gluten-free pasta of choice
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 821mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 219mg
- Calcium
- 55mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 821MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.