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Lately I have been experimenting a whole lot with dairy free recipes and it’s been a lot easier than I thought it would be. Let me start off my saying that I absolutely LOVE CHEESE. My favorite food is literally pizza and mac n cheese, but while on my current journey to heal my skin and imbalances I have had to cut back on dairy consumption by a lot. Now, I would like to clarify that I have not gone “dairy free”. If you’ve been following me for a while, you will know that I do not like to label my way of eating. Yes, I am actively avoiding dairy and gluten and sugars at this time in order to heal but that doesn’t mean I’ve gone and quit all of those things completely. Anyway, a few weeks ago I came up with this yummy mac and “cheese” recipe made with butternut squash and Miyoko’s farm house “cheddar” (Miyoko’s Creamery is a plant-based cheese brand that offer really great tasting alternatives!). I also used my new favorite brand of gluten free pasta, Jovial. What I came up with is so good, even my mac n cheese loving 3 year old son couldn’t get enough of it!