Spinach Artichoke Mac & Cheese

Celebrate the first day of spring with this creamy Vegan Spinach Artichoke Mac & Cheese. Packed with nutrient-rich cauliflower, onion, garlic, artichokes, lemon, and cashews, this no-processed-cheese dish is ready in 25 minutes. Enjoy the flavors of your favorite party food, veganized!

Course Dinner, Main Course

Cuisine American

Keyword 30 minute meals, dairy free, gluten free, oil free, plant based, vegan, vegan mac and cheese

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 433kcal

Author Jackie Akerberg

Equipment

Ingredients

3 cup cauliflower
⅓ cup raw cashews
1 yellow onion halved and divided
3 garlic cloves
14 oz canned artichoke hearts divided
1 lemon juiced
1 tsp dijon mustard
1 tbsp white miso paste
¼ cup nutritional yeast
1 tbsp liquid aminos soy sauce, or tamari
1 tsp dried parsley
½ tsp salt and pepper
3 tbsp tapioca flour
¼ cup water or broth
4 cup spinach
10 oz pasta of choice prepared according to package (I used shells made 100% from chickpeas)

Instructions

Add cauliflower, cashews, garlic, and 1/2 the onion to a saucepan covered with water and bring to a boil. Boil for 15-18 minutes until cauliflower is SUPER soft.
Drain and transfer to a high speed blender with remaining ingredients (except 1/2 onion, spinach, half of the artichokes, and pasta). Blend on high until super smooth and creamy. Season to taste.
Meanwhile, cook pasta and sauté the onion, spinach, and remaining artichokes until tender.
Drain pasta and return to saucepan. Pour in sauce and stir to combine. Mix in sautéed veggies. Serve hot garnished with fresh parsley! YUM!

Nutrition