OK. Our co-founder Keith is a professional chef, and we like to think he's a pretty creative guy in the kitchen. But this vegan mac and cheese recipe created by our friend Kayla of @thefamilyfoodproject just blew our minds. Not only is it vegan, but it's healthy (she used our Biodynamic baby food puree in the recipe to sneak in extra veggies!), and kid-approved.
So, if you're looking for a way to up the nutrition content in your littles' lunches, give this awesome recipe a try. (And be sure to follow Kayla on Instagram for plenty more creativity where this came from!) All photos and recipe are courtesy of Kayla.
To make the vegan “cheese” sauce:
-Add 3TB soaked raw cashews to a blender with 3TB cooked red lentils, 1 White Leaf Provisions carrot, sweet potato and pea pouch, 1/2tsp garlic powder and 1/4tsp sea salt.
-Blend along with about 1/4c of liquid of choice (water or #plantbased milk).
-Toss with your favorite hot noodles (or zoodles!).
-Optional to add 1 tsp nutritional yeast to bump up the “cheese” flavor or more salt to taste.
Give it a try and let us know what you think!