Kale mac and cheese

Kale mac and cheese

By
From
Superfoods Superfast
Serves
6

When I was growing up in the middle of America, I loved and lived on mac and cheese. I mean, let’s be honest, it is just SO good! However, most mac and cheese isn’t exactly going to give you what you need nutritionally and it depletes the energy supply. So, for my kids’ sake, I had to find a mac and cheese that tasted as good (if not better) AND filled them with all things good. 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

Quantity Ingredient
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 tablespoon arrowroot powder
25g nutritional yeast
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 lemon, juiced
large handful kale, shredded

Method

  1. Cook the macaroni according to the packet instructions.
  2. Meanwhile, heat a medium-sized saucepan over a medium heat, add the coconut oil and sauté the onion and garlic for 5 minutes or until soft.
  3. 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.
  4. Add the drained, cooked macaroni to the pan, stir well and serve immediately.
Tags:
healthy
fast
sugar free
wheat free
dairy free
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