Kale Mac and Cheese
This recipe takes 20 minutes, but you do need to do a little planning and place the cashews in a bowl of water the night before then you’re ready to go when you come home the next evening.
Ingredients:250g dried macaroni 1 tablespoon coconut oil 1 small onion, finely diced 2 garlic cloves, crushed 140g cashews, soaked overnight, then drained 350ml almond or coconut milk 1 tbsp arrowroot powder 25g nutritional yeast 1⁄2 tsp sweet paprika 1⁄2 tsp ground cumin juice of 1⁄2 lemon large handful of kale, shredded
- Cook the macaroni according to the packet instructions.
- Meanwhile, heat a medium-sized saucepan over a medium heat, add the coconut oil and sauté the onion and garlic for five minutes or until soft.
- Put the onion and garlic, soaked cashew nuts and the rest of the ingredients, except the kale, into a blender and blitz on high until thoroughly blended. Pour the cashew ‘cheese’ back into the saucepan with the shredded kale and cook on a low heat, stirring frequently, until warm and the kale is wilted – about 2–3 minutes.
- Add the drained, cooked macaroni to the pan, stir well and serve immediately.
Superfoods by Julie Montagu (Quadrille, £18.99) Photography by Yuki Sugiura