Vegan Mac and Cheese with Kale
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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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ingredients
- 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
Method
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.