Quinoa, Butternut Squash and Broccoli “Mac and Cheese”

I dream about Mac N’ Cheese, but I’m lactose intolerant so I don’t indulge very often. Luckily, mixing roasted butternut squash, nutritional yeast and almond milk creates a delightful cheese-like sauce my body can tolerate!



  • Splash olive oil
  • 1 cup quinoa
  • 2 broccoli crowns, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 a medium sized butternut squash, peeled, chopped and roasted
  • 1/2 cup nutritional yeast
  • Unsweetened almond milk
  • 2 cups water
  • Salt and Pepper


  1. Heat the olive oil in a pot. Add onions and garlic.
  2. When the onion and garlic start to soften, add in the quinoa. Stir it occasionally.
  3. Toast the quinoa until it turns a light, golden, brown color. Toasting the quinoa will give it a nutty flavor.
  4. Add the broccoli, salt and pepper and water. Turn up the heat until the water starts to boil.
  5. Turn the heat down and cover with a lid. Set a timer for 10 minutes.
  6. When the ten minutes are up, take the pot off the heat.
  7. In a food processor, pour in the butternut squash, nutritional yeast and salt and pepper.
  8. Turn on the food processor while slowly adding the almond milk. Process it until it becomes smooth.
  9. Add the mixture to the pot of quinoa and broccoli. Mix it until it is fully incorporated.
  10. Dump the mixture into a baking dish. Top with a light dusting of nutritional yeast, salt and pepper. If you want to add cheese to the top, its pretty good that way.
  11. Bake for 40 minutes in a 400 degree fahrenheit oven.
  12. Enjoy!

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