top of page

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


  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 ÌŠC , 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 ÌŠC 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.

bottom of page