Name: MAC N CHEESE WITH LEEKS, BACON AND CRISPY KALE
Total time: 30 min
Ingredients: 3 cups 300g cauliflower florets chopped into 1/2 inch pieces; 1.5 cups 210g cashews; 3 cups 700ml unsweetened almond milk; 1 garlic clove (minced); 1 tsp Dijon mustard; 4 tbsp white miso; 3 tbsp nutritional yeast; 1 tbsp coconut oil; 1 tsp himalayan salt; White pepper; 1 large leek (halved then thinly sliced); 100 g gluten free macaroni pasta (I used Sainsbury's free from); 2 cups kale (torn into pieces); 2 tbsp rapeseed oil; 1 tbsp nutritional yeast; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried sage; 1/2 tsp dried rosemary; Salt + pepper; 1 Better nature tempeh bacon, you're fave bacon product or my homemade tempeh bacon:; 200g g rectangular tempeh block (slice into 9 pieces); 1/2 tbsp oil; 1 tbsp maple syrup; 1.5 tbsp tamari soy; 1 tsp liquid smoke; 1 tsp smoked paprika; 1/4 tsp ground black pepper; Pinch of salt

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VEGAN MAC N CHEESE WITH LEEK, TEMPEH BACON & CRISPY KALE

christmas, gluten free, Mains, VEGAN
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bacon cashews cheese christmas kale Mac n cheese tempeh

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