Name: Vegan Spinach and Artichoke Mac and Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 1/2 cup cashews, raw, soaked overnight and drained; 1 1/2 cups water; 2 tbsp nutritional yeast; 2 tsp Dijon mustard; 1/2 tsp onion powder; 1/2 tsp salt; 1/2 tsp pepper; 1 tbsp olive oil; 3 cloves garlic, minced; 3 cups spinach; 8 hearts artichoke hearts, drained and roughly chopped; 250 g pasta; 1/2 cup pasta water, reserved; to taste breadcrumbs

Estimate, per serving

Cal: 380
Protein: 13g
Carbs: 35g
Fat: 19g
Sodium: 380mg
Fiber: 5g

Ingredients

cashewsraw, 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
garlicminced: 5 cloves
spinach: 4 1/2 cups
artichoke heartsdrained and roughly chopped: 12 hearts
pasta: 375 g375 g
pasta waterreserved: 3/4 cup
breadcrumbs: to taste1 1/2 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.

Fits

Vegan
Vegetarian
Pescatarian
Egg-free
Dairy-free