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Spinach Artichoke Mac and Cheese BigOven - Save recipe or add to grocery list Yum
Spinach Artichoke Mac and Cheese is delicious, plant-based comfort food with 17 grams of protein and 9 grams of fiber per serving. Fast, 1-pot prep with pantry and freezer ingredients.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. If working with frozen cauliflower and spinach, place packages in sink and cover with warm water to thaw.
  2. In a large soup pot, bring water to boil for pasta. Optional: when water reaches boiling point, add salt to the water to give pasta flavor (about 1 Tbsp per 8 cups). Cook pasta according to package directions for al dente.
  3. Add to the blender the cashews and water (or a substitute as discussed in the recipe notes), riced cauliflower, yeast flakes, onion, garlic and salt. Puree until creamy and smooth. Add the artichoke hearts and pulse into small chunks.
  4. Drain the pasta. Keep the pasta in the colander and add spinach to the warm pot. Heat on low until wilted or thawed. Splash with water to avoid sticking.
  5. Return pasta to the pot and stir in cream sauce. At this point, it's done and delicious. You can serve as is.
  6. Or, preheat broiler. Top with bread crumbs and vegan cheese. Broil a few minutes until bubbly and browning. I did not switch to a casserole dish. Just lowered the oven rack and used the soup pot.
Recipe Notes

Pasta: Use whatever you have. I like the high protein and fiber gluten free pastas that have recently come to the market. For this recipe, I used Banza rotini made from chickpeas. 

No Cashews? If you don't or can't have cashews, you have options. You can use walnuts or almonds, and if tree nuts are a problem, try pumpkin, sunflower or sesame seeds (substitute one cup of nuts or seeds and add with 1 cup of water). Alternatively, you could use a can of white beans, lentils, a block of tofu, or hummus. You could also double the riced cauliflower or add another can of artichoke hearts. Other options that make great cream sauces are potatoes, yellow squash and pumpkin. How much do you add? Replace 1 cup of cashews and 1 cup of water with one ~14 ounce can or the amount needed to generate about 1 3/4 cups of puree.

Breadcrumbs: Got stale bread?--throw that into the blender along with some garlic and onion powder or other seasonings. Bam. Bread crumbs).

Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.

Love mac and cheese? Try my other recipes:

Dairy free, high protein with extra veggies. Kids give this 5 stars!


Vegan Mac & Cheese (Dairy, Gluten and Soy Free)


Macaroni & Cheese (Nut-free version)


Dairy Free Alfredo Sauce

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