Make our mac + greens
It's here: MAC AND GREENS! Early this year we set out on the mission to make our Cashew Mac even more delicious and nutrition packed than before. After testing countless recipes, we launched Tasteclub - inviting allplants customers to taste, test and help create a fresh take on our Mac. They made some brilliant suggestions, like keeping the tomatoes and making the sauce even cheesier, so really, you have them to thank. Here's how we make it.
- 1 small sweet potato, diced + steamed
- ¾ cup sunflower seeds, roasted and soaked
- ¼ cup cashews, soaked
- 1 cup water
- ½ white onion, sautéed
- 1 lemon, juiced
- ½ cup nutritional yeast
- 1 tbsp red miso
- ½ tsp garlic puree
- ½ tsp white pepper
- ¼ tsp salt
- ¼ cup flaked almonds, roasted
- ¼ cup sunflower seeds, roasted
- 1 tsp garlic puree
- ½ lemon, juiced
- 2 tbsp yeast flakes
- ¼ tsp sea salt
- ¼ tsp dried Italian herbs
- ½ cup kale, steamed
- ½ cup baby spinach, steamed
- 1 cup broccoli, roasted
- 10 tomatoes, halved and roasted
- 200 g macaroni
To make the sauce, blend sweet potato, onion, sunflower seeds, cashews, water, nutritional yeast, salt, pepper, lemon juice, miso, garlic.
To make the crumb, blitz all ingredients in a food processor to make a fine crumb.
Cook your macaroni, then stir into sauce. Add your cooked kale, baby spinach and broccoli.
Serve topped with herb crumb and roasted tomato halves.
by Valentina Concordia
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.