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lunchesandlittlesI’ve shared it before, and it’s always a hit, so as promised, here is the recipe for my Quick + Easy Vegan Macaroni and Cheese. This is a great go-to lunch, or dinner side that is both mom and #kidapproved!
WHAT YOU NEED:
? Your choice of pasta (about 2.5 – 3 cups), 1/2 cup raw cashews (soaked), 2 yellow potatoes, 2 carrots, a wedge of white onion, 2 cloves garlic, 1/4 cup coconut milk, 1 tsp garlic powder, onion powder and salt, and a pinch of paprika. Chives optional!
? *Make this dish gluten free, by choosing a gluten free pasta!
HOW YOU MAKE IT:
? Cook pasta like you normally would. While that is cooking start/ complete the steps below.
? Peel and chop potatoes into small pieces. Then boil potatoes for approximately 2 minutes.
? Peel and chop carrots and add to the boil. Boil for another 4-5 minutes.
? Add onion wedge (break it up a bit), and boil for another 5 minutes or until everything is pretty soft.
? Next, drain veggies, but don’t pour out the water you used to boil them. *You need it for the next step!
? Combine the (soaked) cashews, 1 and 1/4 cups of the water from the step above, all of the cooked veggies, garlic, and seasonings in your @blendtec blender (or other blender) and blend until smooth and creamy.
? Depending on consistency, add up to 1/4 cup of coconut milk to thin your sauce.
? Pour sauce over cooked pasta. And, viola! ? Season with salt and pepper to taste, and we top ours with chives; because I just love chives. ?