Dairy-Free Mac and Cheese

Dairy-Free Mac and Cheese
dairy-free mac and cheese

Dairy-Free Mac and Cheese

Packed full of veggies, you won't notice anything missing in this lighter version of mac and cheese.
Print Pin
Course: Main Course
Cuisine: American
Keyword: dairy free mac and cheese
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Author: Aliye Aydin - A Good Carrot


  • 1 medium yellow onion
  • 2 cloves garlic
  • 2 Tablespoons extra virgin olive oil
  • 10 oz. frozen butternut squash (may also use fresh, about 3 cups)
  • 10 oz. frozen cauliflower florets (may also use fresh, about 3 cups)
  • 1 cup water (use 1 1/2 cups if using fresh veggies)
  • 3 Tablespoons Spice Club Soup-er Seasoning
  • 1 1/2 teaspoons lemon juice
  • scant 3/4 teaspoon Dijon mustard
  • 1 pound short pasta of your choice (gluten-free is great!)


  • Dice onion and mince garlic.
  • In a medium saucepan with a lid, heat olive oil over medium heat. Add onion and garlic and cook until soft, stirring occasionally, about 5-7 minutes.
  • Add butternut squash, cauliflower, water, Soup-er Seasoning, and bring to a boil. Cover with lid, lower to a simmer, and cook for 18-20 minutes, until veggies are soft. Meanwhile, bring a separate pot of water to boil to cook pasta.
  • Once the veggies are soft, dump them (carefully!) into a blender. Add lemon juice and Dijon mustard. Run on high until mixture is smooth. Pour back into the saucepan.
  • Add cooked pasta to sauce and stir to combine. Taste and adjust seasoning, adding salt and pepper if necessary.
Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!