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Dairy-free mac and cheese

Creamy mac and cheese with a cashew and butternut squash cheese sauce on gluten-free pasta.

35 mintotal
2servings
11ingredients
Dairy-free mac and cheese

Ingredients

  • 250 g gluten-free elbow pasta, about half a standard box
  • 400 g butternut squash, peeled and cubed
  • 100 g raw cashews, soaked in hot water
  • 2 tbsp olive oil
  • 3 cloves garlic, smashed
  • 3 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • ½ tsp smoked paprika
  • 1 tsp salt
  • 2 tbsp chives, snipped

Method

  1. Simmer the squash until very tender.15 min timer
    Dairy-free mac and cheese, step 1
  2. Cook the pasta in salted water until just tender.8 min timer
    Dairy-free mac and cheese, step 2
  3. Sizzle the garlic in olive oil until fragrant.1 min timer
    Dairy-free mac and cheese, step 3
  4. Blend squash, cashews, garlic, nutritional yeast, mustard, lemon juice, paprika, salt and pasta water until silky.
    Dairy-free mac and cheese, step 4
  5. Warm the sauce through until it coats a spoon.3 min timer
    Dairy-free mac and cheese, step 5
  6. Fold in the pasta and shower with chives.
    Dairy-free mac and cheese, step 6

Why it works

  • Celiac disease: The whole dish rides on certified gluten-free pasta, so every twirl is worry-free.
  • Milk allergy: No dairy anywhere: roasted squash and cashews make the sauce rich and cheesy-tasting.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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