- 2 cup dried macaroni (even better if it’s gluten free and/or wholegrain!)
- 1 tablespoon coconut oil
- 1 small onion, finely diced
- 2 garlic cloves, crushed
- 140 gram (heaping 1 cup) cashews, soaked overnight, then drained
- 1 1/2 cup almond or coconut milk
- 1 tablespoon arrowroot powder
- 3 tablespoon nutritional yeast
- 1/2 tablespoon sweet paprika
- 1/2 teaspoon ground cumin
- juice of ½ lemon
- large handful of kale, shredded
- Cook the macaroni according to the packet instructions.
- Meanwhile, heat a medium-sized saucepan over a medium heat, add the coconut oil and sauté the onion and garlic for 5 minutes or until soft.
- Put the onion and garlic, soaked cashew nuts and the rest of the ingredients, except the kale, into a blender and blitz on high until thoroughly blended.
- Pour the cashew ‘cheese’ back into the saucepan with the shredded kale and cook on a low heat, stirring frequently, until warm and the kale is wilted – about 2–3 minutes.
- Add the drained, cooked macaroni to the pan, stir well and serve immediately.