Vegan Spinach Artichoke Mac and Cheese! Prepare to be amazed by the magical combo of creamy, dreamy mac and cheese with the irresistible charm of spinach and artichoke dip in this tasty twist on vegan Mac and Cheese!

Combining the creamy goodness of mac and cheese with the beloved flavors of spinach and artichoke dip, this Vegan Spinach Artichoke Mac and Cheese is a game-changer. Each bite is a symphony of rich, velvety textures and savory, earthy undertones that will leave your taste buds dancing. With a dairy-free cheese sauce that’s as luscious as it is wholesome, you won’t believe it’s entirely plant-based.

This Vegan Spinach Artichoke Mac and Cheese is a rich and indulgent mac and cheese spin on the famous Spinach and Artichoke Dip.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We’re bringing a fresh twist to the classic Spinach and Artichoke Dip! Always looking for new ways to enjoy mac and cheese, and we’re thrilled to introduce this Whole Food Plant Based spin-off that takes the indulgence of mac and cheese to a whole new level.

Say goodbye to the guilt without sacrificing flavor – our recipe is a celebration of wholesome, plant-based ingredients that will leave you feeling satisfied and nourished. You gotta give this one a try!

Dynamic Duo

Spinach and artichokes aren’t just delicious additions to your favorite dishes – they’re also powerhouses of nutrition! Packed with vitamins, minerals, and antioxidants, spinach is a superfood that supports overall health. From promoting healthy skin to aiding in digestion, this leafy green is a versatile ingredient that adds a nutritional punch to any meal.

Artichokes are high in fiber and loaded with essential nutrients like vitamin C, vitamin K, and folate. They are known for their potential to support digestive health and contribute to a healthy heart.

Together, spinach and artichokes create a dynamic duo that not only elevates the flavor of dishes but also provides a nutrient boost.

Tips for Success:

• Flavor Profile: This delicious spinach and artichoke mac and cheese is a rich and indulgent mac and cheese spin on the famous Spinach and Artichoke Dip.
• Tanginess: The sauce has delicious tang. We love that yummy tang associated with sour cream. If you are concerned, then feel free to scale back on the distilled white vinegar.
• Cashew Substitutes: You can try the typical cashew substitutes: silken tofu, white beans, other nuts or seeds with the understanding that the flavor and texture will change accordingly.  You may need to adjust/add ingredients to compensate.   We have not tested any substitutions.
• Sauce Thickness: Initially the sauce will appear thin, it will thicken up in the oven (or if done on the stovetop), allow to sit and it will thicken as it cools.
• Sauciness: This mac and cheese is not overly saucy. The sauce coats the 8 oz. macaroni, spinach, and artichokes nicely; however, if you increase any of these ingredients or add other ingredients, the dish could be on the dry side. If you prefer sauciness, then scale back to 6 oz. of pasta or use less spinach.
• Cooked Macaroni: Shake off any excess water and allow to drain for a few minutes.  Any lingering water that hangs onto the pasta will water down your sauce.
• Oven Free Version: You can easily make this dish on the stove top if you wish, by dumping everything into a large deep skillet (rather than casserole pan) and simmering for several minutes until hot and the spinach is wilted.
• Pasta of choice: You can use your favorite small cut pasta in this dish such as elbows or small shells.
• Amount of Spinach: We enjoyed the 3 cups of spinach, but we can see how some might feel that is too much. Feel free to scale back to 2 cups and go from there.
• Saltiness: When you taste the sauce on its own, it may appear salty; however, keep in mind that the sauce has to coat all the neutral ingredients such as the macaroni, artichokes, and spinach. Use your best judgment and use the amount of sea salt to suit your own personal preferences. Dinner guests can always add more salt to their individual meals.
• Size of Casserole Dish: You can pretty much use any size casserole dish that you want. The key is just getting the dish heated through. We used an 8 x 12 casserole pan.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container.

This dish can be frozen.

Pantry Products:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  Feel free to use your favorite vegetable broth.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Stock pot to cook the pasta
• High-Speed Blender
• Casserole dish

If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Spinach Artichoke Mac and Cheese

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Cook Time: 15 Minutes
• Total Time: 35 Minutes
• Yield: 6 Servings 1x
• Category: Dinner
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

Combining the creamy goodness of mac and cheese with the beloved flavors of spinach and artichoke dip, this Vegan Spinach Artichoke Mac and Cheese is a game-changer.

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Ingredients

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Base Ingredients:

• 6 to 8 oz. elbow macaroni
• 1 – [ 14 oz. can ] artichoke hearts (packed in water, no oil), drained, chopped
• 2 to 3 cups chopped fresh baby spinach (lightly packed)

Sauce Ingredients:

• 1 cup [raw] cashews *
• ¼ cup unsweetened plain plant milk
• 1 ¼ cups low-sodium vegetable broth *
• 3 Tablespoons distilled white vinegar
• 1 Tablespoon lemon juice
• ¼ cup + 1 Tablespoons nutritional yeast
• 1 teaspoon onion powder
• 2 teaspoons garlic powder
• ½ to 1 ½ teaspoons sea salt (+/-) *

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Instructions

1. Preheat the oven to 400 F, center rack.
2. Place the cashews into a small bowl, cover with boiling water, allow to sit for 15 minutes, then drain off the water (and discard). Set the soaked cashews aside until Step 4.
3. Cook elbow macaroni according to package directions, shake well to remove any excess water, set aside to drain.
4. Add all the Sauce Ingredients, including the soaked cashews, into the high-speed blender; blend on high for one minute or until smooth and emulsified.
5. Place the cooked pasta, chopped artichokes, and chopped baby spinach into a large bowl, pour the sauce over top and gently mix until all the ingredients are thoroughly coated in the sauce.
6. Dump into a casserole dish and place in a preheated 400 F oven for 15 minutes or until heated through. Serve and enjoy!

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Serving: 6

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