This recipe started as a spin on a delicious shake in traditional Indian cuisine. I find it to make the perfect sip for transitioning to “EVERYTHING IS PUMPKIN SPICE” season, while still residing in a hot, semi-tropical climate.

The key spice in this recipe is CARDAMOM! This singular use of a warming “carminative” provides a unique flavor, separating it from the Pumpkin Spice craze of Autumn. Paired with a juicy tropical fruit like mango gives it a perfect transition out of the Summer.

Vegan Mango Lassie

Ingredients

  • 2-3 cups Frozen Mango Chunks
  • 1 Tbsp Date Syrup (or 2 medjool dates, pitted and soaked for 10 minutes)
  • 1 banana (optional)
  • 2/3 cup or more Cashew or Coconut Milk
  • 1/8 tsp cardamom (or more if desired)

Directions

  1. Place banana, cardamom, date syrup (or dates) and milk in the bottom of a Vitamix or similar blender (keep these ingredients closest to the BLADE of your blender)
  2. Place frozen mangos on top of bananas and milk (OR… furthest from the blade to avoid damage and extend the life of your blender)
  3. Blend until fairly smooth.
  4. Transfer and enjoy!

I don’t know why it’s taken me this long to FINALLY have a finished ratio of ingredients for the dairy-free mac-n-cheese sauce that I KNOW my daughter will like time after time. For parents who have children with picky tastebuds and texture preferences, these types of go-tos can be lifesavers in the kitchen!

This particular recipe I created to include a sneaky source of beta-carotene rich vegetables for coloring, and hemp hearts for ALA Omega 3 fatty acids, fiber, and heart health.

Vegan Veggie Mac-N-Cheese

  • Difficulty: “Easy”
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A dairy-free, nutrient-dense sauce for a healthy soul-food fix of mac and cheese!

Ingredients

  • 12 oz butternut squash, cooked and cubed
  • 1 large carrot, peeled, cut in chunks and steamed
  • 1/2 cup cashews, soaked overnight or boiled for 7-8 minutes
  • 1/4 cup hemp hearts
  • 2 medium garlic cloves 
  • 2/3 cup water (or more if needed) 
  • 1/4 cup lemon juice 
  • 1/2 cup nutritional yeast 
  • 1/2 T sea salt
  • 1/4 t paprika
  • 1/4 t mustard seed powder 
  • 1/4 tsp black pepper (optional)
  • Cayenne pepper, to taste for a spicy kick! (optional)
  • Chopped chives or basil, additional paprika

Directions

  1. Combine butternut squash, cashews, hemp hearts, carrots, garlic, lemon juice and water in a high speed blender, like a Vitamix, and blend for 20-30 seconds until smooth.
  2. Add remaining dry ingredients, and continue blending until fully combined. Texture should be fairly creamy. Add more water for thinner texture.
  3. Add to your favorite pasta, konjac noodles, zoodles or whatever pasta flair you prefer. Tastes great with creative salads, steamed veggies, or as a dip for wraps!
  4. Enjoy!

Be sure to comment with any alternations you made or how you creatively used this sauce in your home.

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Updated Recipe! As of April 2020

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My third born has no trouble expressing which baby food blend she loves. From her excitement over this simple blend of fruits, I decided to share on my blog! This sweet combination stores well in the refrigerator, has a favorable texture, and its sweet flavor makes feeding your baby powdered nutritives / herbs simple and fun! In fact, it’s so good, you may want to have some as a breakfast or snack for yourself! (more…)