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Creamy Spinach Mac and Cheese Recipe

A rich vegan mac and cheese blended with spinach for extra nutrients, creamy texture, and unapologetic comfort.

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • Pasta elbow or shells: 300 g
  • Fresh spinach leaves: 2 packed cups 120 g
  • Silken tofu: 1 cup 200 g
  • Unsweetened plant milk: ¾ cup 180 ml
  • Nutritional yeast: 4 tablespoons
  • Cashews soaked: ¼ cup
  • Olive oil: 1 tablespoon
  • Garlic powder: 1 teaspoon
  • Onion powder: ½ teaspoon
  • Mustard powder: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Lemon juice: 1 tablespoon

Method
 

  1. Cook pasta in salted water until al dente, then drain and set aside.
  2. Blanch spinach in hot water for one minute, then squeeze excess moisture.
  3. Add spinach, tofu, plant milk, cashews, nutritional yeast, lemon juice, oil, and spices to blender.
  4. Blend until smooth and bright green.
  5. Transfer sauce to a saucepan and warm gently for three minutes.
  6. Add cooked pasta and stir until evenly coated.
  7. Taste, adjust seasoning, and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 400 kcal
  • Total Fat: 10 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 48 g
  • Fiber: 7 g
  • Protein: 23 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin A: 90%
  • Vitamin K: 120%
  • Calcium: 32%
  • Iron: 28%
  • Folate: 35%

Additional Notes / Tips

  • Add chili flakes for attitude.
  • Bake briefly with breadcrumbs for crunch.
  • Best eaten hot, confidently, and without apologizing for spinach.