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Wednesday, April 25th, 2012

Gluten Free Dairy Free Mac and Cheese Recipe

Wednesday, April 25th, 2012

Raw Mac and Cheese

Thank you for patiently waiting for this recipe; I know several of you have been wondering where I’ve been! After the closing of Cleanse America I felt the need to take a little break, unplug, and focus on myself and my clients. It’s been lovely and now I’m ready to reconnect with all of you!

I am really excited to share this recipe because I frequently get requests for gluten free and dairy free recipes. This one fits the bill and is super delicious and decadent. It’s also extremely versatile and can be adapted in many ways.

Recipe adapted from Matthew Kenny’s Everyday Raw & Cafe Gratitude.

For the sauce you’ll need:

Blend all ingredients in a VitaMix until smooth.

For the noodles you’ll need:

  • 4-5 medium sized yellow squash or zucchini
  • sea salt

Use a spiral slicer to slice the noodles into a “spaghetti” shape.

DIY veggie noodles via Linda Wagner

DIY veggie noodles via Linda Wagner

Place zucchini noodles in a bowl and sprinkle lightly with sea salt. Use your hands to toss the noodles. Let sit for about 30-45 min. This will cause the squash to sweat and release it’s moisture, making a softer noodle. Then place zucchini noodles in a clean dish rag and squeeze out any remaining moisture.

DIY veggie noodles via Linda Wagner

For the Brazil Nut Parmesan topping:

In a food processor, process all ingredients until fine.

To assemble:

Combine the sauce with the zucchini noodles and mix well. Sprinkle the Brazil Nut Parmesan on top and it’s ready to serve! I wanted some extra greens so I served mine on top of a bed of baby spinach. Delish!!

You could do so many things with this recipe. The cheese sauce can be used as a dairy free sauce over healthy elbow pasta, as a dairy free dip for raw veggies or crackers, or as a sauce over cooked veggies like steamed broccoli.

The noodles are amazing topped with marinara sauce and can be combined with regular dairy cheese as a gluten free alternative. I really love my zucchini noodles topped with sauteed veggies too!

If you don’t have any of the ingredients listed you can always order my favorite brands through www.iherb.com. Feel free to use my discount code WAG472 to get $5 OFF your first order + free shipping on orders of $20 or more!!

I hope you have as much fun with this dish as I did!!

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22 Responses to “Gluten Free Dairy Free Mac and Cheese Recipe”

  1. Megan @ The Detoxinista April 25, 2012 at 10:35 pm #

    I want this right now!! The brazil nut topping sounds perfect. 🙂

    • Linda April 25, 2012 at 10:46 pm #

      LOL, that’s how I ALWAYS feel after reading your posts Megan!! xo

  2. Anonymous April 25, 2012 at 11:00 pm #

    Looks great!

  3. Cassie April 25, 2012 at 11:01 pm #

    I have a dairy allergy and am always looking for dairy-free recipes! Thanks for this!
    I’ve never had nutritional yeast, I’ll have to give it a go!

  4. Anonymous April 26, 2012 at 12:03 am #

    -excitedly clicks the link-

  5. Kibby April 26, 2012 at 9:46 am #

    I am so making this for dinner tonight! I am glad you took some time off for yourself – re-charged and ready to share with us again. I’ve got some fresh spinach in the garden that I’ll be putting this lovely dish on. The possibilities of the sauce look fun too. Thanks so much, Linda! I adore your recipes! They bring so much joy to my table and belly! 🙂

    • Linda April 27, 2012 at 8:41 am #

      Thanks Kibby!!

  6. Hasti April 26, 2012 at 11:20 am #

    I can’t wait to make this! You always post the best recipes and they always turn out great! Thank you!!

    • Linda April 27, 2012 at 8:41 am #

      Thanks!!

  7. Anonymous April 26, 2012 at 3:52 pm #

    Where Can I Sample It? (lol) The sad part of a Raw Diet is No Cheesy Mac & Cheese.

  8. Kibby April 26, 2012 at 5:23 pm #

    Alright, just finished eating this meal – conclusion – A WINNER! Loved the sauce. Had the zucchini with sauce over a bed of freshly plucked spinach leaves and topped with some fresh sunflower sprouts and a few sprinkles of red pepper flakes. So tasty and filling! Plenty of sauce left over for other recipes or more of this! Thanks, Linda!

  9. Anonymous April 26, 2012 at 5:24 pm #

    Rechelle Wynn, this recipe is totally raw so you can eat it to your heart’s content!! 😉

  10. Anonymous April 26, 2012 at 8:11 pm #

    What ingredient replaces the cheese flavor until I can review the recipe?

  11. kelli April 27, 2012 at 8:01 am #

    looks yummy, can’t wait to try this!! Thank you for sharing!

    • Linda April 27, 2012 at 8:36 am #

      you are so welcome!

  12. Anonymous April 29, 2012 at 5:27 pm #

    Made this last night soooo good!! Try it!

  13. Susan April 30, 2012 at 10:39 am #

    This looks so yummy. I can’t eat a lot of cheese so the veggies is a nice filler!!!!! I’ll have to try it.

    Thanks for posting!

  14. Nina April 30, 2012 at 1:46 pm #

    I want to try squash and zucchini noodles so much! I am afraid to buy a spiraler in case I don’t like it and I have never eaten those vegerables! What does it taste like?? Is the texture similar to regular noodles??

    • Linda May 3, 2012 at 6:01 pm #

      It tastes very neutral, just like zucchini and yellow squash. It’s the sauce that you’ll taste most!

  15. gemma March 7, 2013 at 10:00 pm #

    Really enjoyed this recipe, had a go at making it today and its so nice! Thanks!

  16. Bob February 1, 2014 at 5:48 am #

    You could call this mac & cheese, or you could call it shredded squash with a pile of healthy dust on top. They are essentially the same thing.

    • Linda February 4, 2014 at 4:09 pm #

      Haha, ok, it’s pretty darn good though! It’s a great healthy alternative for people who are dairy free, vegan, vegetarian, gluten free, etc. You might be surprised at how good it tastes!