"When I was growing up in the middle of America, I loved and lived on mac and cheese. I mean, let’s be honest, it is just SO good! However, most mac and cheese isn’t exactly going to give you what you need nutritionally and it depletes the energy supply. So, for my kids’ sake, I had to find a mac and cheese that tasted as good (if not better) AND filled them with all things good. This recipe takes 20 minutes, but you do need to do a little planning and place the cashews in a bowl of water the night before. Then you’re ready to go when you come home the next evening."- Julie Montagu, The Flexi Foodie.
Recipe excerpted with permission from cookbook Super Foods Super Fast: 100 Energizing Recipes To Make in 20 Minutes Or Less by Julie Montagu. Click here to purchase your own copy.
- 2 Cups dried macaroni (even better if it’s gluten free and/or wholegrain!)
- 1 Tablespoon coconut oil
- 1 small onion, finely diced
- 2 garlic cloves, crushed
- 140 Grams (heaping 1 cup) cashews, soaked overnight, then drained
- 1 1/2 Cup almond or coconut milk
- 1 Tablespoon arrowroot powder
- 3 Tablespoons nutritional yeast
- 1/2 Tablespoon sweet paprika
- 1/2 Teaspoon ground cumin
- juice of ½ lemon
- large handful of kale, shredded
Cook the macaroni according to the packet instructions.
Meanwhile, heat a medium-sized saucepan over a medium heat, add the coconut oil and sauté the onion and garlic for 5 minutes or until soft.
Put the onion and garlic, soaked cashew nuts and the rest of the ingredients, except the kale, into a blender and blitz on high until thoroughly blended.
Pour the cashew ‘cheese’ back into the saucepan with the shredded kale and cook on a low heat, stirring frequently, until warm and the kale is wilted – about 2–3 minutes.
Add the drained, cooked macaroni to the pan, stir well and serve immediately.