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Everyone’s favorite party dip got a main course makeover! We’ve got layers of tang thanks to the grilled artichokes and lemon zest, mingling with the creamy cashew cheese, crunchy bread crumbs in perfectly cooked pasta. What are you waiting for? Go make this right now!
This Spinach-Artichoke Mac and Cheese is inspired by the ever so popular spinach and artichoke dip. It has all of the best elements of the dip but in pasta and will be a winner for kids and adults alike. This recipe is from Megan Sadd’s new cookbook Vegan Yum.
Here’s What We Need for This Spinach Artichoke Mac and Cheese:
- Pasta – This recipe calls for elbow-style noodles, but after making it, we think it would be great with any small-medium style noodle, wheat or gluten-free.
- Artichokes – For this recipe, we are using marinated artichokes that typically come in jars. If you’re looking for a good brand of artichokes, we recommend Mezzetta.
- Spices and Seasonings – For this baked spinach-artichoke mac and cheese, it will be seasoned with garlic, nutritional yeast, white pepper, and lemon juice, along with a pinch of red pepper flakes for a little kick of heat.
- Cashews – Cashews mixed with a blend of some of the spices and seasonings mentioned above will serve as our cheese sauce in this recipe.
- Spinach – The other main component in this recipe next to the artichokes is spinach. Frozen and thawed spinach for this recipe is recommended instead of fresh. The combination of both spinach and artichokes is always a winner in our book.
- Tapioca Flour – This will serve as a thickener in the cheese sauce for this recipe.
- Bread Crumbs – These will give the mac and cheese a delicious crunchy element once baked. If you’d like to make this gluten-free, just make sure to use GF bread crumbs (and pasta).
- Vegan Parmesan – You can use either homemade or store-bought vegan parm for this recipe. If using store-bought, we recommend the Violife parmesan block as it’s the most “realistic” vegan parm we’ve tasted to date.
Looking for More Recipes Like This Spinach-Artichoke Mac and Cheese?
- Easy One-Pot Mac and Cheese (3-Ingredients)
- Nut-Free Vegan Mac & Cheese (gluten-free)
- Baked Mac and Cheese Bites
- Easy Vegan Mac and Cheese (oil-free)
GIVEAWAY!
If you’d like to enter to win a copy of Megan Sadd’s book Vegan Yum, simply subscribe to our email list and leave a comment down below with the email you subscribed with so we know you entered. You can comment as many times as you’d like, and each comment will count as one entry. This giveaway is for US only.
If you’d like to enter to win any of the other cookbooks, find the links below:
- Hot For Food All Day (US Only)
- Liv B’s Easy Everyday (US & Canada)
- Fast Easy Cheap Vegan (Worldwide)
- Make it Vegan (US & Canada)
Baked Spinach-Artichoke Mac and Cheese
- Total Time: 25 minutes
- Yield: 4 to 6 servings
Description
Everyone’s favorite party dip got a main course makeover! We’ve got layers of tang thanks to the grilled artichokes and lemon zest, mingling with the creamy cashew cheese, crunchy bread crumbs in perfectly cooked pasta. What are you waiting for? Go make this right now!
Ingredients
- 2 tablespoons (34g) salt
- 2 cups (200g) elbow noodles (or gluten-free elbows)
- 1 (14 oz [400g]) jar grilled marinated artichoke hearts
- 1 (10 oz [283g]) package frozen spinach, thawed
- 1 tablespoon (15 ml) olive oil
- 4 clove garlic, divided
- 1/4 teaspoon lemon zest
- 1/8 + 3/4 teaspoon salt, divided
- 1/8 teaspoon red pepper flakes
- 1 1/3 cups (320 ml) water
- 1/2 cup (80g) raw cashews, soaked for 6 hours or boiled for 10 minutes
- 3 tablespoons (23g) tapioca flour
- 3 tablespoons (26g) nutritional yeast
- 1/4 teaspoon white pepper
- 1/2 teaspoon lemon juice
- 1/2 cup (60g) shredded vegan Parmesan, divided (see notes)
- 1/3 cup (37g) regular or gluten-free bread crumbs
Instructions
- Preheat the oven to 450°F (232°C). Add 2 tablespoons (34 g) of salt to a medium pot of water. Bring to a boil and cook the elbow pasta for one minute less than a package instructions.
- Drain and chop the artichoke hearts. Use a clean kitchen towel to squeeze the excess water from the spinach.
- In a medium pan, heat the olive oil. Mince one clove of garlic and add it to the pan. Cook for 30 seconds, until fragrant, then add the spinach, artichoke hearts and lemon zest. Season with 1/8 of a teaspoon of salt and the red pepper flakes. Sauté for two minutes, until the artichokes begin to brown. Remove from the heat.
- Put a sauce pan over medium-high heat. While it heats, combine the water, cashews, remaining three cloves of garlic, flour, yeast, three-quarter teaspoon of salt, white pepper and lemon juice in a high-speed blender. Transfer the cashew mixture to the hot pan. Begin stirring right away, scraping the bottom and sides of the pan to prevent sticking. When it gets lumpy, stir faster. Continue stirring until the lumps are gone and then add the cooked pasta, spinach-artichoke mixture, and 1/4 cup of the parmesan. Mix well.
- Transfer the pasta to an oiled 9 x 9 inch (23×23 cm) glass or ceramic baking dish. Sprinkle the breadcrumbs and remaining Parmesan over the top. Bake for 8 to 10 minutes, until bubbling and crisp, then serve!
Notes
- This recipe works better with store-bought vegan Parmesan. If using homemade Parmesan, reduce the amount to 1/4 cup (30 g) and sprinkle it on top before baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
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This looks delicious and I can’t wait to try it! Would love to win the cookbook!
This looks so delicious! Am making it tonight!
This recipe looks amazing! And your reaction in the video says it all! Would love to check out this cookbook. I have both of Sam’s and they’re also worth checking out. Happy adoptaversary, Lou! 😀
Entered, would love a copy, definitely going to try this recipe regardless