Vegan mac and cheese with kale

Time: 30 minutes

Serves: 4-5 


  • 1 bunch kale
  • 2 cups whole grain or gluten-free pasta
  • 1 1/3 cup nut milk, unsweetened
  • 1 cup cashews, raw
  • 1 small onion, chopped
  • 1/2 cup of roasted red peppers, drained
  • 1 tbsp. coconut oil or olive oil
  • 3 tbsp. nutritional yeast
  • 1 clove garlic
  • Salt to tast
  • 1/2 lemon


  1. Boil water for pasta and cook per its direction. 
  2. Heat a separate large pan, adding 1/2 tbsp. oil. Sauté onion until translucent (~5 minutes)
  3. Mix cashews, nut milk, lemon juice and salt in blender. Once onions are cooked, add in nutritional yeast, peppers, and garlic. Let sit until ready for use.
  4. In same large pan, add the remaining oil. Once melted, add kale. Cook until wilted (5-8 minutes). Set to the side until pasta is cooked.
  5. Once pasta is cooked, add pasta and nut milk mixture to the kale. Mix thoroughly. Cover with a lid and let sit for 10 minutes. Serve when done.