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Gluten Free & Dairy Free Mac n Cheez

A gluten free, dairy free alternative for mac n cheese that is still made of real food and still tastes surprisingly like the real deal.
Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Course: Main Course, sauce, Side Dish
Keyword: gluten free, keto, Paleo, Vegan, Vegetarian, Whole30
Servings: 4


Vegan Cheez Sauce

  • 2 cups raw cashews (soaked in water for about 2 hours)*
  • 3 tbsp fresh lemon juice (1/2 a lemon)
  • 3/4 cup water
  • 1 1/2 tsp salt
  • 1/4 cup nutritional yeast
  • 1/2 tsp chili powder
  • 1 clove garlic
  • 1/4 tsp turmeric
  • 1/2 tsp Dijon mustard
  • 1/2 tsp freshly ground black pepper
  • 1 cup roasted butternut squash (see notes)


  • 2 cups gluten free pasta or noodles of choice (try zucchini or carrot)


  • Blend all the sauce ingredients till smooth.
  • For the noodles, boil your pasta according to the package directions, or lightly saute the zucchini or carrot noodles, depending on what you are using.
  • Pour the sauce over the noodles and toss to coat.


*speed up the soaking time by using boiling water to soak the cashews. I find that 15-30 mins in boiling water normally does the trick)
Got leftover sauce - try it on some roasted cauliflower, or as a dip with nachos. 

Make Your Butternut Squash in the Instant Pot:
Cut into 3-4 large chunks and scoop out the seeds. Place in the IP on a trivet. Pour in 1 cup of water and seal. Cook for 10 mins on high pressure (turn 'keep warm' off). Once done, use the quick release and open up to allow the butternut squash to cool. Scoop out the flesh from the skin, and use as desired.
To Roast Butternut Squash in the Oven:
Preheat oven to 400*F (204*C). Peel and chop the squash into 1 inch cubes. Lightly oil a sheet pan and spread out the butternut squash in an even layer. Cook for 30-40 minutes till soft and starting to turn golden brown.