Kale Mac n’ Cheeze

Our toddler is going through a picky meal time phase lately… I’m not happy about it at all but I know it’s normal and will soon pass (hopefully!). She’s been rejecting her usual greens so I’ve been trying to figure out ways to hide them in other foods she will eat. Ugh, I was hoping I’d never have to play “hide the greens” with my kids but I suppose it’s my turn. :-)

The original version of the “cheese” in this dish is from Fat Free Vegan Kitchen Blog… one of the best vegan food blogs EVER!!!! I changed the recipe a bit this time, added a little more spices. Turned out great! It’s so easy to make too which is double great! We don’t eat a ton of pasta anymore so I figured this might spark our toddler’s interest, maybe she won’t even notice the green stuff!!

Kale Mac n’ Cheeze

Ah HA!! GOTCHA!!!! Lol!

I’m hoping he will be my “trash can” eater…. meaning he will eat whatever I put in front of him ;-)

Kale Mac n’ Cheeze

* Note: Occasionally I’ll add a can of white beans to this mixture instead of the cornstarch to thicken it. I didn’t do it this time but I highly recommend it!


  • 1 pound pasta (regular or gluten-free)
  • 1 1/4 cups water
  • 1 cup plain, fat-free soymilk (may use other non-dairy milk  I used soymilk)
  • 3/4 cup nutritional yeast
  • 3 tablespoons cornstarch or potato starch – I used cornstarch but you can also use arrowroot powder
  • 1 tablespoon lemon juice
  • pinch of salt
  • 1/2 teaspoon garlic powder
  • 2 tsps onion powder
  • 1 tsps dry mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • pinch cayenne pepper
  • 2 tablespoons tahini
  • 1 teaspoon mellow white miso (or additional salt – I used yellow miso, all I had)
  • black pepper to taste
  • 2 bunches of kale, steamed and chopped – I used dino/lacinato kale. You can also use frozen spinach, fresh collards or chard, etc. Any greens will do, really!


  1. Put the pasta on to boil, according to package directions.
  2. While it’s cooking, blend all remaining ingredients together in a blender. Steam and chop up your kale. I steam mine in a big pot with an inch of water at the bottom.
  3. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.
  4. Add in your chopped kale and stir until combined.

Blend sauce ingredients in a blender or food processor – I used my VitaMix

I used Trader Joe’s Organic pasta and 2 bunches of dino kale

I like to steam my kale in a big soup pot with an inch of boiling water – toss occasionally but keep covered in between tosses

Add sauce to cooked/drained noodles and stir until combined

Add your cooked, chopped kale and stir. Add a bit of pasta water to thin things out a bit.


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  1. This looks amazing!! I am going to try this tomorrow I think! YUMMY!!

  2. So, I am about to make this. Do I add 1 1/2 cups of water to the soymilk?
    And the other ingedients in the blender?

  3. Well, I used “beet greens” and it came out sooooooooooo good! Thank you for sharing this recipe!!

  4. Stephanie Reply

    This has been a staple recipe in my house since July! It’s been a lifesaver because my toddler has been in a picky phase and it’s so easy to sneak any vegetables in this. I also make this sauce sometimes and pour it over brown rice when I feel the need for comfort food! Thank you so much for this recipe!!

    • It’s a staple here too, I hear you on the picky child issue… Makes things tough! Good job Mom!!

  5. christine Reply

    My “cheese” mix was SUPER watery. Tasted really bland. 2.25 cups of fluid seems to be too much. Is it supposed to be a watery mix?

  6. christine Reply

    I put it back over the burner and after a few minutes it thickened. Then added a pinch more salt ( put in a small pinch only in to blender) and added a handful more nutritional yeast. Now…yum!

    • Yes, you have to heat it a bit to get it to thicken. So glad it worked for you!!! :-)