The CREAMIEST, most satisfying vegan mac n cheese! Spinach and broccoli add colour and nutrients to this classic American comfort food.
Why You’ll Love This Recipe
- Creaminess: Indulge in the rich, velvety texture of vegan mac n cheese complemented by a cashew-based sauce.
- Nutrient Boost: Enhance the nutrition with the vibrant addition of spinach and broccoli.
- Balanced Blend: Enjoy a mix of leek, garlic, miso paste, and apple cider vinegar, creating a savory depth to every bite.
- Contrasting textures: Upgrade the dish with a satisfyingly crispy topping, featuring a perfect combination of panko breadcrumbs, vegan cheese, hemp seeds, and nutritional yeast.
Jump to:
Ingredients
Okay so this dish is a labour of love but it’s totally worth it for a healthy twist on a familiar comfort food!
Here are the key ingredients for this bright green twist on mac n cheese:
- Cashews: Create a creamy base for the sauce, adding richness to the dish.
- Spinach & broccoli: Infuse the mac n cheese with vibrant green color and a boost of nutrients.
- Miso Paste and Apple Cider Vinegar: Combine for an umami kick, and make for the perfect vegan cheese alternative.
Specific quantities are listed in the recipe card at the bottom of this post, but here is a shopping list of everything you’ll need for your convenience:
- Cashews
- Spinach
- Broccoli
- Leek
- Garlic
- Miso Paste
- Apple Cider Vinegar
- Soy Milk
- Nutritional Yeast
- Vegan Margarine
- Plain Flour
- Onion Powder
- Smoked Paprika
- Pepper
- Vegetable Stock
- Dry Macaroni
- Panko Bread Crumbs
- Vegan Cheese
- Hemp Seeds
- Olive Oil
How to Make This Recipe
Here is a quick guide on how to make this supergreen mac n cheese bake. There are a few components, so it does take a little time, but it’s totally worth it! For more detailed instructions, check out the recipe card at the bottom of this post.
Step One: Start by softening the leek in some vegan margarine—just a couple of minutes. Add in chopped broccoli stalks and garlic.
Step Two: Toss in your soaked cashews and spinach. Stir until the spinach wilts down, then mix in your spices and flour.
Step Three: Pour in the soy milk and veggie stock slowly, stirring as you go. Add the miso and vinegar too. Let it simmer until thick.
Step Four: Once the sauce has thickened, blend it until smooth.
Step Five: Pour the sauce back into the dish, then add the cooked pasta and broccoli.
Step Six: Give it a good stir.
Step Seven: Top with a blend of panko, vegan cheese, hemp seeds, and nutritional yeast. Bake until golden and enjoy!
Substitutions
Cashews: Swap with blanched almonds. Or if you need something nut-free, try sunflower seeds for an affordable alternative.
Spinach and Broccoli: Experiment with kale, Swiss chard, or cauliflower for different textures and flavors.
Leek and Garlic: Onions and shallots can be excellent substitutes, offering a similar aromatic flavor.
Soy Milk: Almond or oat milk work well – just ensure that they are unsweetened!
Tofu: if you’re looking to boost the protein content of this recipe, try adding in some silken tofu to the sauce.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days, ensuring freshness.
- Freezer: To freeze, portion the mac n cheese in freezer-safe containers. Label with the date and consume within 2-3 months for the best quality.
To reheat:
- Refrigerated Mac n Cheese:
- Microwave: Heat individual servings in a microwave-safe dish, stirring occasionally for even warming.
- Stovetop: Reheat on low-medium heat, stirring frequently until thoroughly warmed.
- Frozen Mac n Cheese:
- Thaw: Allow the frozen dish to thaw in the refrigerator overnight.
- Reheat: Follow the same reheating instructions for refrigerated mac n cheese, ensuring it’s warmed through.
Note: You can add a splash of plant-based milk if needed if the bake gets a little dry or sticky during reheating!
I hope you love this Supergreen Vegan Mac n Cheese recipe. If you enjoyed this, check out my other plant-based takes on cozy comfort food like Baked Chickpea Meatballs, Pumpkin Mac n Cheese, Mushroom Stroganoff, and Butter Chicken.
Pair your Supergreen Vegan Mac n Cheese with these tender, vegan biscuits for a comforting plant-based meal that’s full of flavor and texture
Let me know what you think in the comments below 🙂
Video – Watch Me Make This Recipe
Supergreen Vegan Mac n Cheese Bake
Equipment
- Blender
Ingredients
- 1 medium leek trimmed, washed, and thinly sliced (about 1 cup / 92g)
- 2 cups raw cashews soaked in boiling water for 15 minutes, then drained (226g)
- 10 cloves garlic chopped (about 28g)
- 1 tablespoon apple cider vinegar
- ¼ cup nutritional yeast 15g
- 2½ cups milk (567g); I use unsweetened soy milk, but any unsweetened milk works.
- 2 tablespoons white miso paste
- ½ teaspoon salt 3g
- 1 cup vegetable stock low-sodium preferred (240g)
- ¼ cup vegan margarine or margarine (56g)
- ¼ cup all-purpose flour 30g
- 1 teaspoon onion powder or granulated onion
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper 1g
- 5 cups fresh spinach roughly chopped (150g)
- 1 head broccoli medium; stems diced, florets separated (about 300g total)
- 16 oz elbow macaroni cooked to package instructions (450g dry weight)
Topping
- 1 cup panko breadcrumbs 50g
- ¾ cup vegan cheese shredded (85g)
- 3 tablespoons hemp seeds
- ¼ cup olive oil 60g
- ¼ cup nutritional yeast 15g
- 1 teaspoon salt 6g
Instructions
- Preheat your oven to 350°F (180°C).
- Dice the broccoli stems and separate the florets. Boil the florets in a saucepan for 2–3 minutes, until just tender but still bright green. Drain and set aside.
- In a Dutch oven or large pot, melt the vegan butter over medium heat. Add the leek and sauté for 2 minutes until softened. Add the chopped garlic and diced broccoli stems; cook for another 2 minutes, stirring frequently.
- Stir in the soaked cashews and spinach. Cook until the spinach has wilted. Sprinkle in the flour, onion powder, paprika, nutritional yeast, salt, and pepper. Stir well to coat.
- Gradually pour in the vegetable broth and soy milk, stirring constantly to avoid lumps. Add the miso paste and apple cider vinegar. Simmer for 5–10 minutes, stirring often, until thickened.
- Carefully transfer the sauce to a high-speed blender and blend until completely smooth and creamy. (You may need to do this in batches.)
- Return the sauce to the pot. Stir in the cooked macaroni and reserved broccoli florets. Mix well, then smooth the mixture into a lightly greased 9×13-inch baking dish.
- In a medium bowl, mix together the panko, shredded vegan cheese, hemp seeds, olive oil, nutritional yeast, and salt. Sprinkle evenly over the pasta.
- Transfer to the oven and bake for 30 minutes, or until golden and bubbling. Serve hot.
Tara says
This is the best vegan mac n cheese I’ve ever had! Literally restaurant quality imo. I’ll have to make your newer recipe The BEST Vegan Mac n Cheese to see how this compares, although I think that it’ll be just as great😏
Liz Douglas says
aww you’re too sweet!! so glad you like it 🙂
Lynne says
LOVED IT!
Daniela V says
Looks delish, trying this soon!