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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!

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

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.
Overhead image of baked spinach artichoke mac and cheese on plate with fork

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

Baked Spinach-Artichoke Mac and Cheese


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5 from 47 reviews

  • Author: Megan Sadd
  • 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

  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!

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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Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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207 Comments

  1. 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! 😀