Winter Greens [Vegan] Mac + Cheese

W i n t e r   G r e e n s   [ V e g a n ]   M a c   +   C h e e s e
From 25th November, 2020.
It’s been all about the cosy comfort food in our house over the last few weeks. And what could be more comforting than a big bowl of creamy pasta ?! 
Hannah over at KinderKitchen has been working her magic again, taking simple ingredients from our shop and turning them into Something Good (something wonderful, in fact). This time, it’s vegan mac + cheeeeeeeese! The super creamy sauce is made from Cashew nuts of sunflower seeds instead of dairy, and the garlic and green veggies can give your immune system that much needed winter boost. Kind to your body, and kinder to the planet.
What you’ll need (to make 4-6 portions) ...

For the vegan cheese sauce:
- 900g of cooked butternut squash, pumpkin, or sweet potato
- 75g of cashew nuts or sunflower seeds
- 60g nutritional of yeast flakes
- Half a teaspoon of Dijon mustard
- Quarter of a teaspoon garlic powder
- One teaspoon of paprika
- One tablespoon of apple cider vinegar
- One cup dairy-free milk
- Sea salt and pepper to taste
- One tablespoon of olive oil

- Pasta, around 70-80g per person
- Greens e.g. spinach, kale, broccoli, frozen peas to stir-fry and serve through the mac + cheese (plus olive oil and garlic powder for frying).

How to make it ...
Part 1: Prep

First, roast the butternut squash/pumpkin/sweet potato. Preheat oven to 180 degrees C, and line a baking tray with baking parchment paper. Peel, de-seed and cube the veg, drizzle in a little oil with a pinch of sea salt, toss to coat, and cook for 35 minutes or until tender.

Second, soak the cashew nuts or sunflower seeds, by covering them with hot (not boiling) water and leaving for 10 minutes.

Part 2: Cook the pasta
When the pumpkin is cooked and the cashew nuts or sunflower seeds are soaked, cook the pasta by boiling for around 7 minutes.

Part 3: Make the sauce and cook the greens

While the pasta is cooking, drain and rinse the cashews or sunflower seeds, then add them to a blender with around 200g of the cooked pumpkin/squash/sweet potato and the rest of the sauce ingredients. Blend until smooth, adding more dairy-free milk if needed. A
dd more nutritional yeast, lemon juice, salt, paprika or garlic powder to taste.

Then heat some oil in a pan over a medium heat and stir-fry the greens with the garlic until tender. Remove from the heat and set aside.

Part 4: Assemble

Mix the sauce and greens through the cooked pasta in a large pan. Cook for a few minutes until the pasta, sauce and greens are warmed through. Transfer to serving bowls and enjoy !

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