One of the easiest, fastest kid meals to make is homemade mac n’ cheese. I have it down to a one pot process, adding in frozen vegetables with the noodles at the end, and everyone is happy. I’ve made it using vegan butter and soy milk, but still using some cheddar cheese. This is one of those dishes on all the vegan menus that everyone tries to recreate.
This version got rave reviews, and gave me a way to incorporate the butternut squash we had on hand. I followed the recipe closely except I didn’t have onion and garlic powder, and used soy milk instead of almond milk.
The cheese sauce was delicious, and I think I could eat that part all alone. The butternut squash was delicious, and everything would have been great except I over-cooked the macaroni noodles a bit. It still worked, but just got a little congealed.
Results: the adults and one kid loved it. The picky eater would not try it. Maybe it was the smell of nutritional yeast that alerted her, but she knew there were secret ingredients in that sauce and she refused to try it. Despite the fact that her favorite thing to order at one of her preferred restaurants, Paradox Café, is their fake bacon garlic Mac n Cheese. Although that item did apparently win a Vegan Iron Chef competition, all I can say is holy garlic!
I think this one is a keeper despite being much harder than my usual method, it was also healthier and tastier.
Here is the recipe from Oh she glows, a great place to find vegan recipes.