This vegan Mac & 'Cheese' is full of kale and a creamy, dreamy cashew and sweet potato 'cheese' sauce. We made it in a Le Creuset Skillet and all we can say is MAKE IT SOON!
- 1 lb pasta of choice
- 2 tbsp olive oil, plus more as needed
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 large sweet potato, peeled and diced
- 1/2 cup white wine
- 1 cup raw cashews
- Pinch of mustard powder
- Pinch of cayenne
- Pinch of nutmeg
- 11/2 cups water
- 1/4 cup nutritional yeast
- 1 bunch of kale, tough stems removed and discarded, leaves chopped
- Salt and freshly ground black pepper
- Red pepper flakes, optional
Bring a large pot of salted water to boil and add pasta, cook to al dente, drain and set aside some of the cooking liquid.
Meanwhile, heat olive oil in a large skillet over medium heat, then add onion and garlic. Cook for about 3 minutes, then add sweet potatoes. Season with salt and pepper. Add the wine to deglaze the pan and when reduces by half, add the cashews and water. Bring to a simmer and cook for about 8 minutes, or until the sweet potatoes are tender. Let the cool slightly, then transfer to a high powered blender.
Add the nutritional yeast, mustard powder, cayenne and nutmeg to the blender and process until smooth. Taste the sauce and adjust seasoning to taste.
In a separate skillet, heat a bit more olive oil and add kale. Season to taste with salt and pepper and cook until bright green, about 4 minutes.
Toss the pasta with the sauce and cooked kale.