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Kale Mac and Cheese

Serves: 6

Quick Make Vegan Friendly

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.

Kale Mac and Cheese Recipe: Veggie Magazine

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

method:

  • 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.
Print Recipe

Superfoods by Julie Montagu (Quadrille, £18.99) Photography by Yuki Sugiura

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