Creamiest of creamy, the ultimate consistency🧀💛 Say hello to our updated version of the American comfort food classic, Sweet Potato Mac’n’Cheese.
makes one pan
380 g sweet potato🍠 (~ 2 ones)
1 brown onion
2 cloves garlic
salt & pepper
0,8 dl / 1/3 cup raw #cashew nuts, soaked for 2 hours
5 dl / 2 cups water💧
1 tbsp nutritional yeast
1 tbsp miso paste
1 tbsp balsamic vinegar
1 #lemon, juice🍋
2 tsp sambal oelek
1 tsp dijon mustard
~1/2 tsp salt & pepper ~400 g pasta of choice
50 g #kale
3/4 dl / 1/3 cup almond flour or panko
1/2 tbsp nutritional yeast
0,6 dl / 1/4 cup olive oil
flakey sea salt & pepper
Set oven to 175’C/350’F. Peel and dice sweet potato, onion and garlic. Place on a baking tray, season with oil, s&p and roast for 25 min or until soft. Try placing the garlic underneath the sweet potato/onion.
In a powerful blender (we used our Masterpiece), mix sweet potato, onion and garlic with the rest of the ingredients for the sauce until completely smooth.
Cook the pasta 2 min shy of the instructions, in generously salted water (pro tip!). Save a few tbsp of pasta water when draining. Add pasta to a 12x7 inch oven proof pan.
Add sauce until the pasta is sufficiently covered, leaving good amount of sauce in the bottom. The recipe yields a little more sauce than needed, so save the rest for a rainy day (store in your freezer for instance!). Add chopped kale and fold to combine. Sprinkle with almond flour, nutritional yeast, flakey sea salt & pepper. Give it a good dash of olive oil.
Bake in oven for 15-20 minutes or until gently browned around the edges.
Lovely to serve with fresh thyme and sautéed green beans, salad & some vinaigrette!🌿 #plantbasedmeals #veganmacandcheese #cashewcheese #roastedveggies #plantbased #easymeals #eatyourgreens #alltheveggies