Kale Mac and Cheese
Serves: 6
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 macaroni1 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.
Superfoods by Julie Montagu (Quadrille, £18.99) Photography by Yuki Sugiura
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