Mac & Cheese ft Greenz

INGREDIENTS
Sauce:
150g sweet potato, peeled and cut into chunks
100g cashews, soaked in boiling water for 1 hour
1 lemon, juiced
1 tsp miso
1 clove garlic
80g nutritional yeast
1 tsp English mustard powder
250g oat milk or other plant-milk
250g dried macaroni pasta
Greens:
120g shredded kale
140g baby spinach
230g broccoli, chopped into florets
Tomatoes:
500g cherry or other tomatoes
Twist of black pepper
Crumb:
20g flaked almonds
55g sunflower seeds
15g nutritional yeast
1 clove garlic
Juice of half a lemon
METHOD
Microwave or boil the sweet potatoes until soft. Add them to a blender along with the soaked cashews, lemon juice, miso, minced garlic , nutritional yeast, mustard powder and plant milk. Blend for until completely smooth and creamy (3-4 mins).
Add the sunflower seeds and almond flakes to a small baking dish and toast in the oven at 170 ÌŠC , until golden and fragrant (5-8 mins).
Once cooled, add the toasted nuts/seeds to a food processor along with the nutritional yeast. Pulse the mixture until it resembles a fine crumb.
The greens: steam the kale and spinach. Blanch the broccoli in boiling water until vibrant. Set aside.
The tomatoes: slice them in half. Place them on a baking dish, sliced side up, and add black pepper. Roast in the oven art 200 ÌŠC for 8-10 minutes.
Cook the pasta. Stir the pasta into the sauce, along with the kale, spinach and broccoli. Serve the mac and greens topped with the crumb and roasted tomatoes.