Supergreen Vegan Mac n Cheese Bake

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.

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:

1. 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.
2. 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, Baked Vegan 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 🙂

Print

Supergreen Vegan Mac n Cheese Bake

The CREAMIEST, most satisfying vegan mac n cheese! Spinach and broccoli add colour and nutrients to this classic American comfort food.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 serves

Calories 529kcal

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 tbsp apple cider vinegar
• ¼ cup nutritional yeast 15g
• 2½ cups unsweetened soy milk (567g)
• 2 tbsp white miso paste
• ½ tsp salt 3g
• 1 cup vegetable stock low-sodium preferred (240g)
• ¼ cup vegan margarine or margarine (56g)
• ¼ cup all-purpose flour 30g
• 1 tsp onion powder or granulated onion
• 1 tsp smoked paprika
• ½ tsp 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 tbsp hemp seeds
• ¼ cup olive oil 60g
• ¼ cup nutritional yeast 15g
• 1 tsp 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.

Nutrition

Calories: 529kcal | Carbohydrates: 67g | Protein: 20g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Sodium: 546mg | Potassium: 864mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3034IU | Vitamin C: 76mg | Calcium: 191mg | Iron: 5mg