Whole30 Homemade Mac and Cheese
Indulge in creamy, guilt-free comfort food with this Whole30 Homemade Mac and Cheese, a plant-based twist on the classic dish that’s both nutritious and satisfying. This dairy-free masterpiece features tender zucchini noodles coated in a velvety "cheese" sauce made from steamed cauliflower, carrots, and a rich blend of almond milk, nutritional yeast, and savory seasonings like paprika and Dijon mustard. Ready in just 40 minutes, this wholesome recipe is gluten-free, paleo-friendly, and packed with vibrant vegetables, making it a perfect choice for a healthy weeknight dinner or a cozy meal prep option. Top it off with fresh parsley for a burst of brightness, and enjoy a dish that’s as delicious as it is nourishing!
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Ingredients
- 1 head Cauliflower florets
- 2 medium Carrots
- 0.5 medium Yellow onion
- 2 large Garlic cloves
- 2 tablespoons Olive oil
- 1 cup Unsweetened almond milk
- 0.5 cup Nutritional yeast
- 1 teaspoon Paprika
- 2 teaspoons Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Zucchini noodles
- 2 tablespoons Fresh parsley
Directions
Step 1
Begin by preparing the vegetables for the sauce. Chop the cauliflower into small florets, peel and dice the carrots, and finely chop the onion and garlic.
Step 2
In a large pot, bring approximately 2 inches of water to a boil and add a steamer basket. Place the chopped cauliflower, carrots, onion, and garlic into the basket. Cover and steam for about 10-15 minutes, or until the vegetables are soft.
Step 3
In the meantime, spiralize the zucchini into noodles using a spiralizer or julienne peeler. Set aside.
Step 4
Once the vegetables are tender, transfer them to a blender or food processor. Add the olive oil, unsweetened almond milk, nutritional yeast, paprika, Dijon mustard, salt, and black pepper.
Step 5
Blend the mixture until smooth and creamy, about 2-3 minutes. If the sauce is too thick, add more almond milk, one tablespoon at a time, until the desired consistency is reached.
Step 6
In a large non-stick skillet, heat a little olive oil over medium heat and add the zucchini noodles. Cook, tossing gently, for 2-3 minutes until just tender but still vibrant and crisp.
Step 7
Pour the creamy sauce over the zucchini noodles in the skillet and gently toss to coat evenly. Cook for another minute or until the noodles are heated through.
Step 8
Serve immediately, garnished with chopped fresh parsley for a touch of freshness.
Nutrition Facts
| Serving size | (1602.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 675.6 |
| Total Fat 36.1g | 0% |
| Saturated Fat 5.4g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3058.7mg | 0% |
| Total Carbohydrate 74.3g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 32.3g | |
| Protein 27.0g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 738.4mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 3900.6mg | 0% |
Source of Calories