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Vegan Spinach and Artichoke Mac and Cheese
Pasta · 30 min
Ingredients
- cashews raw, soaked overnight and drained
- 3/4 cup
- water
- 2 1/4 cups
- nutritional yeast
- 3 tbsp
- Dijon mustard
- 3 tsp
- onion powder
- 3/4 tsp
- salt
- 3/4 tsp
- pepper
- 3/4 tsp
- olive oil
- 1 1/2 tbsp
- garlic minced
- 5 cloves
- spinach
- 4 1/2 cups
- artichoke hearts drained and roughly chopped
- 12 hearts
- pasta
- 375 g
- pasta water reserved
- 3/4 cup
- breadcrumbs
- to taste
Method
- 01Blend cashews, water, nutritional yeast, Dijon mustard, onion powder, salt, and pepper until smooth and creamy. Set aside.
- 02Cook pasta according to package directions, reserving 1/2 cup pasta water.
- 03Heat olive oil in a large pot on medium-high. Add garlic and cook 1 minute, then add spinach and cook 1 minute until wilted.
- 04Add artichoke hearts and cook 1 minute.
- 05Add cashew sauce, cooked pasta, and pasta water to the pot. Mix on medium heat until sauce thickens.
- 06Transfer to a baking dish, top with breadcrumbs, and broil 2 to 3 minutes until golden.3 min
- 07Serve immediately.