If you happen to be the primary chef in your home, then you know that constantly deciding what to cook can be quite the challenge at times. To make matters even more complicated, your partner has decided to change their diet, which is different than your own.
Over the past two weeks, my cooking brain has derailed. With my husband's choice to leave the vegetarian diet and switch to a form of keto; I feel as though I've forgotten how to cook completely! The basics of keto include high fat, MEAT, alternative sugars, and low-carbs.
I can do the low-carb and alternative sugars portion of that diet, however meat? High fat? Those words aren't exactly in the diet I have been following. This change has made recipe hunting nearly impossible, and the temptation to give it all up even more enticing.
Well, I don't promise to be perfect in my diet, but one thing I can stick true to is still making my vegan and vegetarian dishes. Eating healthy, and doing the best I can do. That's all anyone can truly ask for from themselves anyway.
That being said, whether you want to pair this mac n' cheese recipe with a keto main or you want to enjoy it on its own; I'm sure you will enjoy this flavorful dish.
Give it a try and I hope you do something fun this Sunday!
Ingredients
1 small butternut squash (diced large)
1 small head of cauliflower (cut into small florets)
1/2 small yellow onion (chopped)
2 carrots (peeled and chopped)
1 tbsp. minced garlic
1 tsp. Pink Himalyan salt
1/4 tsp. black smokehouse pepper
1 tsp. smoked paprika
2 tbsp. nutritional yeast (powder, not the flakes)
Pinch of cayenne pepper
2 tbsp. corn starch (or tapioca starch for keto)
2 tbsp. coconut oil or vegan butter
1/4 tsp. lemon juice (fresh, about 1 slice of lemon, squeezed)
Directions
In a large pot, boil 6 cups of water. Add the cauliflower florets and boil for 5-8 minutes. Remove from water and set aside. Keep the water!
Add the butternut squash, onion, and carrot to the hot water. Bring to boil, until squash and carrot are soft (about 10 minutes). Drain and set pot aside. You will still need it! Add the veggies to blender or food processor. Blend until smooth. Mixture will be thick.
Add spices, minced garlic, nutritional yeast, and lemon juice. Pulse a few times until well blended.
In the large pot, add the vegan butter. Melt on medium-high heat. Add cornstarch or tapioca starch and whisk until smooth.
Next, add the almond milk and whisk. Add the butternut squash mixture to the pot and whisk until smooth.
Bring to boil on medium-high heat, then reduce to low. Simmer for 10 minutes, whisking every few minutes.
Remove from heat and let stand for 10 minutes.
Pour over warm cauliflower and toss. Top with smokehouse pepper and serve warm.
For food prepping: Place the cauliflower and the cheese in separate containers. When ready to eat, heat both separately and pour cheese over cauliflower. Toss and enjoy!
Store the remaining cheese in a mason jar and serve with cauliflower, zucchini noodles, or pasta of your choice.