A classic staple Macaroni Cheese by a guest blogger

It’s kids recipe week and I am excited to tell you we have a guest blogger this week.

Paula from Eat Cook Love who is half way through the Vegan Chef Training. One of our trainees in waiting has developed a scrumptious recipe that you children may love. The recipe does contain nuts so for any of you with nut allergies this recipe can easily be adapted. Instead of the cashews use sunflower seeds instead and if you don’t like sunflower seeds then use one cup of cooked potatoes and 1 cup of cooked cauliflower instead. All recipes in this blog are versatile to suit your dietary needs. So its over to Paula now.

Hi my name is Paula, I live in beautiful Tasmania with my nearly three year old vegan daughter Isla and my vegan husband Dan.

I first turned vegetarian thirty four years ago which was quite uncommon then but I had my mums full support. I have been vegan for three years and I wish I had been “woken up” earlier. I turned vegan after the birth of my daughter and pleased to say Isla has been vegan all her life.

I have always been passionate about cooking but only really learnt about the proper vegan “whole food and organic” way of life after attending Veet’s foundation course two and a half years ago. This started the learning journey for me of everything I know in the kitchen. I have also finished modules two to five of the vegan chef and lifestyle training with Veets vegan cooking school. I seriously recommend these courses for everyone that can do them.

I started up an instagram page eat_cook_love_ tasmania where I post vegan cooking creations and recipes. I currently use this page to hopefully help and inspire vegan cooking. Hopefully one day I can facilitate some cooking classes and help others and children how to grow up from birth eating vegan and knowing it’s never too late to change. I would also love to one day produce a vegan children cook book.

This is a wholesome and hearty recipe I have developed. It’s a meal for children or adults, add to this recipe whatever your children like to eat in the way of vegetables, broccoli, baby spinach, peas & carrots (steam or stir fry them first).

Make the full batch even if you don’t have 6 in the family as it reheats well the next day. The best way for reheating, is in a pan and adding splashes of plant milk until warm and correct consistency.

Macaroni Cheese

Servings: 6 Servings

Ingredients

3 cups of vegetables (steamed or stir fried)

300g mushrooms fried (optional)

1 ½ cups raw cashews (soaked for up to 6 hours)

3 tablespoons lemon juice

1 ½ cups water

1 clove garlic

1 tablespoon tahini

¼ teaspoon pepper

1 teaspoon salt

¾ cup nutritional yeast

¼ teaspoon turmeric

¼ teaspoon smoked paprika

½ teaspoon Dijon mustard

400 gm macaroni (or you can use penne for gluten free)

Method

Cook pasta according to the packet instructions.
Drain the soaked cashews and place them with the rest of the ingredients (not the steamed vegetables though) in a blender and blend until smooth. If the mixture is too thick add a little water. You want it at a consistency that it will spread through the pasta nicely.
Once the pasta is cooked drain and then place back into the saucepan and stir in the cashew sauce.
Serve the macaroni cheese with the vegetables you steamed or stir fried.

# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool