Keep it Vegan 'Macaro-no Cheese with Crispy Kale' recipe

cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Sunflower seeds provide a nut-free alternative and are often cheaper.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried parmesan (if not vegan)

Brewer's yeast offers a similar flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for sautéing.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers can provide a similar texture.

Preheat oven to 375°F (190°C).

Cook macaroni according to package instructions until al dente, then drain.

Soak cashews in hot water for 15-20 minutes, then drain.

Blend soaked cashews with nutritional yeast, garlic, onion powder, mustard, lemon juice, and vegetable broth until smooth.

Combine the blended sauce with the cooked macaroni, stirring until evenly coated.

Spread the macaroni mixture into a baking dish.

Toss kale with olive oil, salt, and pepper until evenly coated.

Spread kale over the macaroni mixture.

Sprinkle bread crumbs on top of the kale.

Bake in the preheated oven for 25-30 minutes, until golden and crispy.

Let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens