RECIPE: Mac & Cheese

In Recipe by CordeliaLeave a Comment

It’s about that time of the year when a good comfort meal goes a long way. This gluten free and dairy free mac and cheese will definitely hit the spot for you!

Mac & Cheese – serves 8

  • 4 cups Butternut Squash (peeled, seeded and sliced into 1 inch cubes)
  • 1/2 Sweet Onion (diced)
  • 2 Garlic (cloves, whole)
  • 2 tbsps Extra Virgin Olive Oil
  • 1 cup Almonds
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 cup Cashews
  • 2 tbsps Nutritional Yeast
  • 2 tsps Sea Salt
  • 1 cup Water
  • 4 cups Brown Rice Macaroni


  • Preheat oven to 420.
  • Place butternut squash, sweet onion and garlic cloves in a large mixing bowl. Add olive oil, season with a bit of sea salt and pepper and mix well. Transfer onto a large foil-lined baking sheet. Roast in the oven for 30 minutes.
  • Now let’s make the “breadcrumbs”. In a food processor, combine the almonds, garlic powder and onion powder. Pulse until almonds are coarsely chopped. Set aside.
  • In a blender, add cashews, nutritional yeast, sea salt and water. Blend until a creamy consistency forms. Now add in the roasted butternut squash and onion mix and blend until smooth.
  • Reduce oven to 350.
  • Bring a large pot of water to a boil and cook brown rice macaroni as per the directions on the package. When finished cooking, strain and run under cold water immediately to prevent from overcooking.
  • In a large bowl, mix together cooked macaroni and “cheese” sauce. Toss until well coated then transfer into a casserole dish. Top with almond bread crumbs and bake in the oven at 350 for 20 minutes.
  • Remove from oven. Let cool for 10 minutes. Spoon into bowls.




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