1) Cook your pasta according to instructions. 2) In a pot, melt your vegan butter then add the cornstarch in. Whisk to combine. 3) Slowly add in your non-dairy milk, a little at the time while whisking it. Make sure its all mixed up before adding more milk in. If you want a creamier mac & cheese, then reduce the milk; if you want it a lil more watery, then add a lil more milk. Cook it while whisking for about 4-5 mins on low to medium heat and make sure the cornstarch is completely cooked off. 4) Stir in the seasonings: salt and pepper, nutritional yeast, garlic powder. 5) Add in the kale and cook for a further 1-2 mins (depending how soft you want it to be). 6) Drain your pasta and pour it into your “cheese” mixture. Stir to coat well. 7) Serve in your fave bowl and top it off with the sundried tomatoes.
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