Dairy Free Cheese Sauce On Spaghetti Squash
Many of us are dairy free for different reasons either because we have an allergy to dairy, or have eliminated it for autoimmune reasons, or even just because we feel better off of dairy or we are following a certain eating plan such as a strict paleo or vegan. It can also be difficult for the kids when they have to eliminate dairy due to allergies or a health condition because cheese and foods such as mac n cheese are such a favorites among children.
I have been playing around with a couple different versions of a dairy free cheese sauce, and this one is by far my favorite! I love this one because it incorporates cauliflower as part of the base adding in extra nutrition!! Even better, the kids won't even know it is there. So if you have any picky eaters this is a great way of getting in some veggies into their diet. I know I have mentioned before that my kids are pretty good eaters. They eat a good quantity of vegetables, but, there are also quite a few vegetables that they either refuse to try or just do not like at the present time. So to have recipes like this one that sneaks in extra vegetables is always a plus. This recipe is a great substitute for conventional mac n cheese. My children like spaghetti squash so I used that instead of noodles, but you can always sub in zucchini noodles, sweet potato noodles, or even some brown rice pasta if you do well with eating rice. I really like the Jovial brand of rice pasta because it is made in Italy and they have very high standards and use quality ingredients. I mixed in a little sliced ham for my kids plates which they enjoyed as well to get in a little extra protein!
Servings: Makes Approximately 2 1/2 cups of cheese sauce
- 1 1/2 cups Cashews ( Soaked for 4-6 hours)
- 2 1/2 cups cauliflower florets ( if using frozen thaw out before)
- 1/4 cup + 2TBSP Filtered Water
- 4 TBSP Nutritional Yeast
- 2 TBSP Ghee ( Substitute coconut oil for vegan)
- 1 tsp Sea Salt
- 1/2 tsp Fresh Lemon Juice
- 1/4 tsp Turmeric Powder
- In a saucepan melt ghee or coconut oil then add the cauliflower. Cook on medium to low heat until cauliflower is cooked and softened. Make sure not to burn. When done set aside to cool.
- To a blender add your soaked and drained cashews along with the water and cooked cauliflower. Blend until smooth.
- Add remaining ingredients and continue to blend until you have a thick smooth sauce.
- Add sauce back into the saucepan along with noodles/pasta of choice ( spaghetti squash, zucchini noodles, sweet potato noodles or brown rice pasta) and heat on low. Serve immediately!
- Store any leftover sauce in fridge. It will taste great for a few day.
**If making spaghetti squash you can cook in oven at 400 degrees F for 45-50 min. I like to cut the ends off then cut in half. I line a baking sheet with parchment paper and cook skin side up.**