Dairy Free Paleo Mac and Cheese

3 min


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The Paleo Penguin
A great substitute for pasta, chop up some cauliflower and add a vegan cheese sauce. Photo: Erin Chapman 2019.
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I am in a lot of Facebook groups that pertain to food allergies and special diets like paleo. Last week, in a dairy free group, I had a lot of people express an interest in my dairy free vegan cheese sauce.

Due to my limited diet from food allergies, I have made this for a few years now. Growing up, my mum always made this with regular cheese and milk and I just adapted the recipe to something that I can have. I won’t lie, it tastes amazing when made with extra old cheese, but that isn’t an option for me anymore.

I use this sauce for a number of dishes. It is super easy to make and the slightest tweak gives you a new flavor. You can alter it with different vegan cheeses or spices. My favorite is use some dill and garlic or just some chili peppers.

I add it on top of my zoodles to get a fettuccine dish or gluten free and regular pasta work well. It works great on top of baked potatoes with bacon, chives and grated vegan cheese. I use it as a soup base for cream of mushroom, celery or tomato soups. Pour it on top of steamed veggies or I dice cauliflower and stir in the sauce to make a paleo mac and cheese.

This is the one I am going to cover today as it was requested a lot. I will go into the other alterations in another post. Enjoy and let me know what you think of it!

Dairy Free Paleo Mac and Cheese

I like to make this when I am craving mac and cheese. This is a paleo friendly vegan recipe that is super easy to make and the kids will love it.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: Dairyfree, Eggfree, Glutenfree, nutfree, Paleo, Soyfree, Vegan, Vegetarian, Wheatfree
Servings: 2 people
Author: Erin Chapman
Cost: $8

Equipment

  • Stove

Ingredients

  • 1 head Diced Cauliflower
  • 2 tbsp Vegan Butter
  • 3 tbsp Potato flour (add a little more if you want it more creamy)
  • 1 can Full fat coconut milk
  • .5 cup Grated vegan cheese
  • 1 pinch Salt
  • 1 pinch Pepper

Instructions

  • Cut your cauliflower into large florets. You can boil it in water for a few minutes till it is tender. I usually put it in my steamer in the microwave for 2.5 minutes. Set it to the side once it is cooked.
  • Melt the butter in a pan on medium heat. Make sure it doesn't burn. Remove it from the heat and stir in the flour of your choice. You should have a thick paste.
    The Paleo Penguin
  • Open the can of coconut milk. Return the mixture to the heat and gradually add the coconut milk whisking the entire time. I usually scrape the cream from the top and mix that, adding the water after.
  • Add in the grated or chopped cheese of your choice. I like to use either cheddar or jalapeno. If you want spices, add those now too. Keep stirring.
  • Stir continuously on medium heat until the sauce thickens. This will take about 7 to 10 minutes. Once it is thick, remove from heat and let it sit for 2 minutes.
  • Take your cooked cauliflower and dice it as small as you like it. Add the chopped cauliflower into the pot and stir into the sauce. Serve and enjoy.
    I like to add some more grated cheese on top when I serve it.
    The Paleo Penguin

Notes

If you are not gluten free, you can use regular flour. Also I use tapioca flour, any gluten free flour mix or even in a pinch if I am out, I have used some Gluten Free Bisquick. 
I use Daiya vegan cheese normally as that is what I can eat. The trick is to make sure whatever cheese you use, to cut it in small pieces or grate it as it won’t melt properly. 
If you would like to flavor it, add the spices when you are adding the cheese. 
 
 

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Erin Chapman

Erin is the owner and creator of The Paleo Penguin. She has multiple food allergies and cannot eat eggs, beans, most nuts, dairy, wheat or gluten. If you are looking for recipes with those ingredients, keep scrolling as you won't find it here.

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