KID FRIENDLY: Creamy Mac 'n Cheese

Written By:
WholeFoods Magazine Staff
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Recipe courtesy of Activz


8 oz quinoa elbow macaroni, cooked

1 cup raw cashews (soaked 5 hours, then rinsed and drained)

1 cup rice milk, divided

4 teaspoons Activz Pumpkin Powder

1 teaspoon Activz Carrot Powder

1 tablespoon Parmesan cheese (or 1 tablespoon nutritional yeast)

1/4 teaspoon salt



1. Cook quinoa according to package directions.

2. Blend cashews in food processor until pasty and smooth, scraping larger pieces down as needed.

3. Add 1/2 cup rice milk and all remaining ingredients to food processor. Blend until silky smooth, then add remaining 1/2 cup milk and blend again.

4. Serve sauce over warm noodles and mix well.

Published by WholeFoods Magazine Online, 6/27/14