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Mac & Cheese ft Greenz

Updated: Nov 17, 2023



  • 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


  • 120g shredded kale

  • 140g baby spinach

  • 230g broccoli, chopped into florets


  • 500g cherry or other tomatoes

  • Twist of black pepper


  • 20g flaked almonds

  • 55g sunflower seeds

  • 15g nutritional yeast

  • 1 clove garlic

  • Juice of half a lemon


  1. 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).

  2. Add the sunflower seeds and almond flakes to a small baking dish and toast in the oven at 170 ̊C , until golden and fragrant (5-8 mins).

  3. 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.

  4. The greens: steam the kale and spinach. Blanch the broccoli in boiling water until vibrant. Set aside.

  5. 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 ̊C for 8-10 minutes.

  6. 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.


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