Hey Mama happy Monday! Yesterday we went to a friend’s bbq and had so much fun and so many glasses of wine, ouch. Not the smartest decision when you have to parent at 5:30am, but it was so worth it! Part of me is sad that Summer is coming to an end, but part of me knows that it will continue to be hot AF until October. San Diego is funny like that.
I’ve been putting together my 4 week vegan meal plan for you, and it dawned on me that I really need to share some toddler friendly recipes too. Not that my recipes aren’t, because Jack eats everything I make, but I am talking about the throwbacks to our childhood, so I give you mac and cheese, vegan style! *and healthy, sans artificial flavoring and coloring.
I love a good vegan recipe but finding a good, like really good, vegan mac and cheese recipe is hard. I have tried several that have been okay, but not great, until now. This recipe is super yummy and it’s easy to make. I know it may not be as easy as squeezing out a packet of processed cheese with all sorts of preservatives, but let's be real, do you really want to eat that?
I didn’t think so ;)
This is also a recipe the toddler in your life will love. I am only speaking from experience after seeing Jack literally shovel handfuls into his mouth.
Let’s get to it shall we?!
10 ounces macaroni noodles, uncooked
1 cup peeled/diced yellow potatoes
¼ cup peeled/diced carrots
⅓ cup chopped yellow onion
¾ cup water from the pot of boiled vegetables
½ cup raw cashews
¼ cup unsweetened almond milk
2 tbsp nutritional yeast
1 tbsp lemon juice
¾ tsp garlic salt (to taste)
1 pinch red pepper flakes *optional
3 slices of jalapeño *optional
Cook macaroni according to the package.
Place cashews in a bowl of water to soak for 30 minutes, then drain.
Bring several cups of water to a boil and then add your potatoes, carrots, and onion. Cook for about 10 minutes until everything is tender.
When veggies are done cooking take ¾ cup of the water from that pot and add it to the blender, then drain the rest of the pot, and add the cooked veggies to the blender.
Add nutritional yeast, almond milk, cashews, garlic powder, and lemon juice to blender as well. Blend everything until smooth.
Pour your blended sauce over your macaroni noodles and serve.
Garnish with red pepper flakes and jalapeño for an extra kick!
Hope you enjoy!!