Green Vegan Mac N Cheese
Classic vegan mac n cheese - but green! Blending the cheese sauce with spinach adds a boost of leafy green veggies and a bright green color to your meal.
Servings: 6 servings
Equipment
- blender
Ingredients
- 5-6 small cloves garlic
- 6 servings your favorite pasta elbow macaroni, bowties, etc.
- 1 cup frozen peas optional
- 1 cup cashews raw, unsalted
- ½ cup water
- 3 tbsp nutritional yeast
- 1 tsp miso paste
- ½ tsp ground mustard
- ½ tsp salt to taste
- ½ tbsp lemon juice
- 3-4 tbsp non-dairy milk as needed
- 2 tbsp sundried tomatoes
- 3 cups baby spinach leaves packed into the cup measure
Instructions
- Roast the cloves of garlic in the oven on 400° for 20 minutes in a drizzle of oil.
- While the garlic is roasting, boil the cashews for 15 minutes and cook the pasta according to the package directions. Cook the frozen peas, if using.
- After the garlic is done roasting, add the cashews, water, nutritional yeast, miso paste, ground mustard, salt, lemon juice, sundried tomatoes, and spinach to your blender. Start with 2 tbsp of the non-dairy milk. Blend the ingredients until smooth and creamy (you will likely need to scrape down the sides as you go.
- Add more non-dairy milk 1 tbsp at a time as needed until you reach a very creamy consistency that also flows a bit. You can also adjust to your preferences by adding more or less non-dairy milk.
- Once blended, combine the sauce, pasta, and peas together and mix. Serve hot. The mac n cheese can be stored well covered in the fridge for 3 to 5 days.