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: Prepare Cashew Sauce
SautƩ leek, garlic, add cashews, spinach, miso, and apple cider vinegar.
Blend until smooth.
Step Two: Make Cheese Sauce
Mix margarine, flour, onion powder, paprika, nutritional yeast, salt, and pepper.
Gradually add soy milk and veggie stock, simmer until thickened.
Step Three: Cook Pasta and Broccoli
Boil macaroni per instructions.
Boil broccoli separately until slightly crunchy.
Step Four: Combine and Bake
Mix pasta, broccoli, and cashew sauce.
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 š
Supergreen Vegan Mac n Cheese Bake
Equipment
- Dutch oven
Ingredients
- 1 leek
- 2 cup raw cashews soaked in boiling water for 15 mins and drained
- 10 garlic cloves chopped
- 1 tbsp apple cider vinegar
- 1/4 cup nutritional yeast
- 2.5 cup soy milk
- 2 tbsp miso paste
- 1/2 tsp salt
- 1 cup vegetable stock
- 1/4 cup vegan margarine
- 1/4 cup plain flour
- 1 tsp onion powder or granulated onion
- 1 tsp smoked paprika
- 1/2 tsp pepper
- 150 g fresh spinach
- 1 head of broccoli medium
- 450 g dry macaroni cooked to packet instructions
Topping
- 1 cup panko bread crumbs
- 80 g vegan cheese grated
- 3 tbsp hemp seeds
- 1/4 cup olive oil
- 1/4 cup nutritional yeast
- 1 tsp salt
Instructions
- Preheat oven to 180C.
- Cut the broccoli into small florets and dice the broccoli stem. Trim, wash and slice the leek.
- Melt margarine in dutch oven over medium heat. Add leek and stir for 2 minutes until fragrant. Add broccoli stalks and garlic and continue to cook for a further 2 minutes.
- Add cashews and spinach. Continue to stir until spinach has wilted. Add onion powder, flour, paprika, nutritional yeast, salt, pepper and stir until well coated.
- Gradually add vegetable stock and soy milk, stirring constantly. Add miso paste and apple cider vinegar. Simmer for 5-10 minutes until mixture has thickened.
- Meanwhile, in a seperate pot, boil the broccoli florets until just cooked – they should still have a bit of crunch.
- When the sauce has thickened, remove from the heat and transfer to a high speed blender. Blitz until smooth.
- Return the sauce to the dutch oven, add drained pasta and broccoli florets. Mix well and smooth the mixture down with a spoon.
- Combine topping ingredients in a medium mixing bowl and mix well.
- Add the topping to the mac n cheese, then bake for 30 minutes until golden. Serve immediately.
Lynne says
LOVED IT!
Daniela V says
Looks delish, trying this soon!
Hong Nguyen says
Very tasty.