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.
Ingredients
Scale
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 (+/-) *
Instructions
- Preheat the oven to 400 F, center rack.
- 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.
- Cook elbow macaroni according to package directions, shake well to remove any excess water, set aside to drain.
- 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.
- 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.
- Dump into a casserole dish and place in a preheated 400 F oven for 15 minutes or until heated through. Serve and enjoy!
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