Kale Mac and Cheese

Today’s contributing recipe is from the one of our favourite yummy mummy Julie Montagu who is a Mum of 4 and who is known as a Yoga and a plant-based die guru. Check out her website at Flexi Foodie.

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
250g (2 cups) dried macaroni (even better if it’s gluten free and/or wholegrain!)
1 tablespoon coconut oil

1 small onion, finely diced

2 garlic cloves, crushed

140g (heaping 1 cup) cashews, soaked overnight, then drained

350ml (11⁄2 cups) almond or coconut milk

1 tablespoon arrowroot powder

25g (3 tablespoons) nutritional yeast

1⁄2 teaspoon sweet paprika
1⁄2 teaspoon ground cumin
juice of 1⁄2 lemon

large handful of kale, shredded
Serves 6

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 5 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.