"Mac" & "Cheese"

This is a healthier mac and cheese recipe that's free of both the mac and the cheese (no it's not an empty plate). Instead of traditional pasta, I've roasted a spaghetti squash, but zucchini noodles will also work. The star of the show is a dairy free cheese sauce made of cashews. It's creamy and delicious without all the lactose, and tastes like real cheese (I know because I still eat cheese lol). This is a great LCHF meal if you're looking to boost your healthy fat intake without increasing your caloric intake. The sauce recipe is a modified version of "Vegan Carrot Noodle Mac and Cheese" in the cook book Genius Kitchen with inspiration taken from other vegan nut based cheese sauces

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the nuts to a large bowl and cover with water. For a nut free version, use sunflower seeds. Cover with a cloth, and let soak in the fridge for 8 hours. Discard the soaking liquid

Step 2

To cook the spaghetti squash, prick it with a knife and start by microwaving it for 5 minutes to make it easier to slice. Meanwhile, preheat your oven to 400F

Step 3

Cut the squash in half lengthwise, and scoop out the seeds with a spoon

Step 4

Add your spices (salt, garlic, and onion powder) to a small bowl, and mix. Lightly oil the squash, and sprinkle on your seasonings

Step 5

Roast (cut side down) for about 45 minutes at 400F on a parchment lined cookie sheet. The squash should be tender and easily come off the skin without a fork, without being mushy and overcooked

Step 6

Meanwhile, as the squash cooks, you can prepare the cheese sauce. To a food processor, add your nuts, water, and lemon juice. Blend until smooth

Step 7

Add in the nutritional yeast, mustard, minced garlic, and spices (paprika, salt, and pepper). Again, blend until smooth

Step 8

When the squash is done cooking, fluff it with a fork, and add to a lightly greased 9x13" pan. Pour over the cheese sauce, and mix well

Step 9

Roast uncovered for about 10-15 minutes, or until bubbly and lightly charred. You can optionally add some breadcrumbs and broil the top. Top with parsley, and serve

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