Plant-Based Mac & Cheese
Well here it is, mac and cheese. My forbidden dish for years because of its high fat content, cholesterol and refined pasta.
Luckily I have a plant-based (healthy vegan) recipe for mac and cheese! There is still fat but it's good fat from the cashew nuts and no cholesterol. The pasta is whole wheat, and give you more fiber which control the sugar release in your blood. For extra nutrients I added some steamed kale, it works surprisingly well with cheesy flavour!
You can also find this vegan mac and cheese in the Fivesec Health app.
Vegan Mac & Cheese, 5 servings
For the pasta
- 3 cups dry whole wheat elbow pasta (or rice/bean pasta if gluten intolerant)
For the vegan cheese sauce
- 1 cup raw cashew nuts, boiled for 10 minutes
- 1 cup water
- 0.25 cup nutritional yeast
- 1 tsp sea salt
- 0.5 tsp lemon juice
- 0.5 tsp turmeric, ground
- 0.3 tsp garlic powder
- 3 cups raw kale
- Smoked paprika powder
Start by boiling the cashew nuts for 10 minutes, drain and rinse
Cook the pasta according to the package
Add all the cheese sauce ingredients into a blender and mix until smooth
Steam the kale until slightly soft, you can spice the kale however you like (lemon is good)
When the pasta is ready, pour the cheese sauce over the pasta and mix until the pasta is covered with sauce (TIP: sauce a little bit sauce to drizzle when you're going to eat)
Assemble the bowl(s) by adding the kale in the bottom, then the pasta and lastly sprinkle the smoked paprika powder!