Hi friends! It’s been almost 1 year since I posted a new recipe, but I’ve been feeling the need to start sharing again. A lot can change in 1 year, but one thing that will never change is my love for cooking delicious vegan food for my family.
Now with Henry eating food with us, I pay close attention to what I am nourishing his little body with (only 400 mg of sodium per day and no sugar!). We started Baby Led Weaning when he was just over 6 months old, and it has been the best thing for Henry . . . and for us! He absolutely loves to eat, and my heart explodes when I make him a new recipe and he dances in his highchair, while making the sign for “more”. Who knew cooking for your baby and watching him eat would bring so much joy into your life?
This Mac & Cheeze is BLW friendly, contains over 10 grams of protein per serving, and I have a feeling this will be a staple in our household for years to come.
*This recipe makes a large batch. When I cook, I cook. Feel free to cut the recipe in half . . . if you’re weird and like cooking 1/2 boxes of pasta 😉 *
-1 Cup raw cashews, boiled for 12 minutes then drained
-3 Cups water
-3 garlic cloves, or more to taste
-4 Tablespoons nutritional yeast
-4 teaspoons dijon mustard
-4 Tablespoons vegan cream cheeze
*I use Tofutti. Only 120 mg of sodium per 2 Tablespoons.* I rarely give Henry food products like this but, in my opinion, it’s ok every once in a while.
-1 box pasta of your choice
*I use Sfoglini Pasta when I’m making dishes like Mac & Cheeze. It holds it’s texture like no other pasta I’ve ever used. It’s delicious, organic, & contains 8 grams of protein per serving*
-Breadcrumbs of choice for topping
*I use Wat-U-See Foods Chickpea Crumbs. They are amazing. The only ingredient is Chickpeas, only 10 mg of sodium, & 5 grams of protein per serving
-Can also add salt & pepper to taste if desired
-Preheat oven to 400° F
-Add the cashews, water, nutritional yeast, garlic, & dijon mustard to a high-speed blender & blend until smooth & creamy. Set aside
-Cook pasta according to package directions. Reserve 1 Cup of the pasta water
-Once drained, add the pasta, cashew cheeze mixture, the 1 Cup of reserved pasta water, & cream cheeze back to the pot on medium heat. Stir until well combined. Cook, covered, until everything has melted together & is warmed through
-Transfer to baking dish
-Top with desired amount of breadcrumbs
-Place in the oven & bake for 5-15 minutes, or until bubbling