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| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
|
Ingredients
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tbsp coconut oil or avocado oil
- 3 cups butternut squash cubed; fresh or frozen
- 3 cups cauliflower florets fresh or frozen
- 2 cups chicken broth*
- 1 1/2 tsp freshly squeezed lemon juice
- 3/4 tsp Dijon mustard
- 1 tsp salt
- 3 tbsp nutritional yeast
- 16 ounces pasta of choice
Ingredients
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Instructions
- In a medium saucepan with lid, cook oil over medium heat.
- Add onions and cook, stirring occasionally, until onions start to soften.
- Add garlic, stir and cook another 30 seconds to a minute or until garlic is fragrant.
- Add squash, cauliflower and broth and bring to a steady simmer.
- Once simmering, cover pan with lid and cook until vegetables are very tender, about 15-18 minutes. You may need to lower the heat slightly to maintain a steady simmer and prevent it from boiling.
- When veggies are very tender, transfer to a blender. Add remaining ingredients and blend until very smooth.
- Taste and adjust seasoning before pouring over your favorite pasta.
Nutrition Facts
Dairy Free Mac and Cheese
Amount Per Serving
Calories 229
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 2g
10%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.3g
Sodium 885mg
37%
Potassium 64mg
2%
Total Carbohydrates 43g
14%
Dietary Fiber 5g
20%
Sugars 3g
Protein 8g
16%
Vitamin A
186%
Vitamin C
63%
Calcium
7%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
