Whole30 Homemade Mac and Cheese
Indulge in comfort food with a clean, nutritious twist in this Whole30 Homemade Mac and Cheese recipe! Perfectly crafted for those following Whole30 guidelines, this dish swaps traditional pasta and cheese for a luscious, veggie-forward sauce made from steamed cauliflower, carrots, garlic, and onion blended with savory nutritional yeast, almond milk, and Dijon mustard for that iconic "cheesy" flavor. Served over crisp zucchini noodles, this guilt-free creation is brimming with wholesome ingredients, vibrant flavors, and satisfying textures. Ready in just 40 minutes, this gluten-free, dairy-free mac and cheese alternative is a fantastic option for mindful eaters craving something creamy and delicious. Garnish with fresh parsley for the perfect finishing touch and enjoy a dish that’s good for the soul and your dietary goals!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
In the meantime, spiralize the zucchini into noodles using a spiralizer or julienne peeler. Set aside.
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.
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.
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.
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.
Serve immediately, garnished with chopped fresh parsley for a touch of freshness.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3059 mg | 133% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 32.3 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 738 mg | 57% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3901 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
