Easy Vegan Kale Mac & “Cheese”

Here’s a simple and delicious recipe for Easy Vegan Kale Mac & “Cheese” that combines the creaminess of butternut squash and coconut cream with the nutritious benefits of kale. This dish is not only vegan but also adaptable for gluten-free diets.

Ingredients

Pasta: 8 oz grain-free or gluten-free pasta (e.g., macaroni, shells, fusilli)
Kale: 4 large leaves (curly or lacinato), chopped
Coconut Cream: 3/4 cup (from a can of full-fat coconut milk, refrigerated overnight)
Butternut Squash: 1 1/2 cups pureed (canned or homemade)
Broth: 1/2 cup vegetable stock or chicken broth
Apple Cider Vinegar: 1 tbsp
Turmeric: 1/2 tsp (for color)
Nutritional Yeast: 2-3 tbsp (optional, for cheesy flavor)
Arrowroot Powder: 1 1/2 tbsp (to thicken the sauce)
Water: 1 tbsp (for arrowroot slurry)
Sea Salt: 1/2 tsp

Instructions

Prepare Coconut Cream: Place a can of full-fat coconut milk in the fridge overnight to separate the cream from the liquid.
Cook Pasta: In a large pot, boil water and cook the pasta according to package instructions. Drain and set aside.
Make the Sauce:

In a saucepan over medium heat, combine the coconut cream, butternut squash puree, broth, apple cider vinegar, turmeric, nutritional yeast (if using), and sea salt. Stir well and let it simmer for about 10 minutes.
In a small bowl, mix the arrowroot powder with 1 tbsp of water until dissolved. Slowly add this mixture to the saucepan while stirring continuously to thicken the sauce.

Add Kale: Stir in the chopped kale and let it simmer for another 10 minutes.
Combine Pasta and Sauce: Once the pasta is cooked, return it to the pot and pour in the kale and sauce mixture. Stir over low heat until everything is well combined.
Serve: Enjoy your warm vegan kale mac & cheese!

Substituting Butternut Squash

You can easily substitute butternut squash with several other vegetables that offer similar flavors and textures. Here are some excellent alternatives:

Sweet Potatoes: They have a creamy texture and a naturally sweet flavor, making them a perfect one-to-one substitute for butternut squash in recipes.
Kabocha Squash: Known for its sweet, nutty flavor and smooth texture when cooked, kabocha can also be used in equal amounts.
Acorn Squash: This squash has a mild sweetness and can be roasted or pureed, making it a good alternative at a 1:1 ratio.
Pumpkin: Sugar pumpkins or canned pumpkin puree work well as substitutes due to their similar taste and consistency.
Carrots: While not as creamy, pureed carrots can provide sweetness and color, though you may need to adjust the quantity to achieve the desired flavor profile[1][2][4].

Thickening the Sauce Without Arrowroot Powder

If you prefer not to use arrowroot powder to thicken your sauce, here are some alternatives:

Cornstarch: Mix cornstarch with a little cold water to create a slurry before adding it to your sauce. Use about half the amount compared to arrowroot.
Flour: A roux made from equal parts flour and fat (like olive oil or vegan butter) can thicken sauces effectively. Cook the roux for a few minutes before adding your liquid.
Nut Butters: Almond or cashew butter can add creaminess and thickness while enhancing the flavor of your dish.
Mashed Potatoes or Cauliflower: Pureeing cooked potatoes or cauliflower into the sauce will not only thicken it but also add nutritional value.

Side Dishes to Pair with Vegan Kale Mac & Cheese

To complement your vegan kale mac & cheese, consider these delicious side dishes:

Roasted Vegetables: Seasonal vegetables like Brussels sprouts, carrots, or zucchini tossed in olive oil and herbs.
Simple Green Salad: A fresh salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette adds brightness to the meal.
Garlic Bread: Vegan garlic bread made with olive oil and herbs can be a satisfying accompaniment.
Steamed Broccoli or Asparagus: These greens provide additional nutrients and balance out the richness of the mac and cheese.

Using Frozen Kale Instead of Fresh Kale

Yes, you can use frozen kale in place of fresh kale. Frozen kale is pre-washed and chopped, making it convenient for quick meals. Just be sure to thaw it before adding it to your dish. The texture might be slightly softer than fresh kale after cooking, but it will still provide the nutritional benefits and flavor needed for your mac and cheese[4].

This recipe is not only easy to prepare but also packed with nutrients from kale and butternut squash, making it a wholesome comfort food option that even non-vegans will love