PLANT-BASED MAC AND 'NO' CHEESE FOR KIDS
Remember those childhood nights huddled around a bowl of gooey mac and cheese, the warm, cheesy embrace chasing away all worries? Well, those comforting vibes don’t have to be exclusive to dairy anymore! This plant-based mac and “no” cheese recipe brings all the fun, familiar flavors, but with a healthy, eco-friendly twist that little tummies (and the planet) will love.
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Why Plant-Powered “No” Cheese?
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Swapping dairy for plant-based ingredients doesn’t just mean less lactose and cholesterol. It’s also a win for the environment, using significantly less water and land than traditional cheese production. Plus, you get to pack in extra nutrients like vitamins, minerals, and fiber from the secret creamy trio: cashews, butternut squash, and tofu!
Introducing the “No” Cheese Dream Team:
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Cashews: Soaked and blended into a dreamy cashew cream, they add richness and a subtle cheesy tang.
Butternut Squash: Roasted or steamed and blended, this seasonal veggie brings sweetness, vibrant color, and a boost of vitamin A.
Extra Soft Tofu: Don’t let the bland reputation fool you! Silken tofu blends seamlessly, adding protein and creaminess without any beany flavor.
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Ready to whip up some dairy free magic? Let’s get cookin’!
Mac & "No" Cheese: A Creamy Plant-Powered Kid Classic
Equipment
- Blender
Ingredients
- 1 cup raw cashews soaked for at least 4 hours or overnight
- 12 oz butternut squash peeled, cubed, and roasted
- 1/2 block extra soft tofu drained and pressed
- 1 cup unsweetened plant-based milk almond, oat, or soy
- 1 tablespoon nutritional yeast for a cheesy boost
- 1 teaspoon Dijon mustard
- 1/4 cup sugar
- Pinch of salt and pepper
- 1 lb. kid-friendly pasta elbow macaroni, shells, or spirals
Instructions
- Drain and rinse soaked cashews. Add them to a blender with plant-based milk, nutritional yeast, Dijon mustard, sugar, tofu, butternut squash, salt, and pepper. Blend the sauce until smooth and creamy.
- In a large pot, cook pasta according to package instructions. Reserve 2 tablespoons of the past water, drain and set aside.
- Add the sauce to the pot with the pasta water and whisk until smooth. Toss the cooked pasta with the creamy "no" cheese sauce and serve warm.
Notes
- Get creative with toppings! Chopped broccoli, peas, or roasted carrots add extra veggie goodness.
- Sprinkle with breadcrumbs and bake for a cheesy, golden crust.
- Make it a fiesta! Add a sprinkle of taco seasoning or a dollop of guacamole for a Mexican twist.
- Let the "No" Cheese Adventures Begin!
- This plant-based mac and "no" cheese is a surefire way to please even the pickiest eaters. It's cheesy, comforting, and packed with hidden veggies, making it a win for everyone. So ditch the dairy, grab your favorite pasta shapes, and dive into a world of creamy, plant-powered deliciousness!
- Remember, the journey to plant-based eating is all about exploration and fun. So go ahead, experiment with different ingredients, get creative with toppings, and most importantly, savor the cheesy good times!
