Vegan Mac and Cheese with Kale
A Note from Feedfeed

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!

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Prep time 15mins
Cook time 20mins
Serves or Makes: 6


  • 1 pound pasta of choice
  • 2 tablespoon 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
  • 1 1/ 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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Add the nutritional yeast, mustard powder, cayenne and nutmeg to the blender and process until smooth. Taste the sauce and adjust seasoning to taste.

  • Step 4

    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.

  • Step 5

    Toss the pasta with the sauce and cooked kale.