Dairy free mac and cheese

This unique and innovate twist on a childhood favourite turns the classic Mac and Cheese into one that boasts nutritional value and appeals to those avoiding dairy. Being kid friendly, the recipe hides veggies for bonus nutritional points.

The cheesy sauce is made with soaked macadamia nuts for a creamy, cheesy and nutrient rich result. Recipe by Nutritionist Casey-Lee Lyons from www.livelovenourish.com.au

Note: Recipe is free from gluten and dairy.




  • Main Course


  • Midweek Meal


  • Dairy Free


  • 3/4 cup macadamias raw, soaked overnight
  • 1 cup cauliflower
  • 1/2 cup pumpkin
  • 1 cup boiling water
  • 1/2 cup coconut milk canned
  • 1 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1/4 tsp turmeric
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • pinch sea salt
  • 2 cups pasta gluten free elbow pasta
  • Extra nutritional yeast to serve
  • Steam cauliflower and pumpkin until very tender. Reserve cooking liquid.
  • Rinse soaked macadamias.
  • In a high speed blender or food processor, combine macadamias, cauliflower, pumpkin, 1 cup hot cooking liquid/boiling water, coconut milk, lemon juice, nutritional yeast, turmeric, onion and garlic powder and salt. Blend until smooth. Adjust seasoning to taste.
  • Meanwhile, boil elbow pasta until al dente.
  • Stir sauce through pasta and serve hot.
  • Garnish with chopped chives and a light sprinkle of nutritional yeast (optional).


  • For fussy kids, you can also use mashed potato in place of cauliflower.
  • You can also add a pinch of cayenne pepper or paprika.
  • Stir through cooked broccoli florets to serve.
  • Calories: 292kcal
  • Carbohydrates: 15g
  • Protein: 7g
  • Fat: 26g
  • Saturated Fat: 8g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 15g
  • Sodium: 655mg
  • Potassium: 770mg
  • Fiber: 6g
  • Sugar: 7g
  • Vitamin A: 1765IU
  • Vitamin C: 24mg
  • Calcium: 52mg
  • Iron: 4mg