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Overhead image of baked spinach artichoke mac and cheese in baking dish with spoon.

Baked Spinach-Artichoke Mac and Cheese

  • Author: Megan Sadd
  • Total Time: 25 minutes
  • Yield: 4 to 6 servings


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!


  • 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 


  1.  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.
  2. Drain and chop the artichoke hearts. Use a clean kitchen towel to squeeze the excess water from the spinach.
  3. 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.
  4. 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. 
  5. 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!



  • 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