this vibrant spinach mac and cheese is the best of classic comfort food with rich protein packed flavor! a green mac and cheese from the veggies you crave, using cauliflower cheese or cashew cheese.
recipe originally published March 17, 2012
TABLE OF CONTENTS
Green Mac and Cheese
I originally made this on St Patricks Day many years ago, and it is still a hit each year around that time.
We make this vibrant green cheese sauce all year long, adding a punch of protein to a plant based mac and cheese. The bright green color is just a fun bonus.
Kid Friendly Recipes
Are you looking to hide veggies in food to get your kids to eat more of them?
This is more than sneaking veggies into your kids eats – this is pumping up your food to vibrant, flavorful and protein packed. Kids of all ages will love the bright green color without the “green” flavor. This tastes like straight up mac and cheese.
How To Make Spinach Mac and Cheese
This recipe is very quick and easy. I start with the spinach portion and set that aside while making the actual cheese sauce. We give you several options for the base of the cheese sauce, all of them delicious!
The last part is boiling the pasta noodles to just past al dente or the texture you prefer.
Combine the spinach mixture with the cheese sauce, pour over the hot pasta, and enjoy!
Cauliflower Cheese Sauce
I generally make this recipe using cauliflower as the base of the cheese sauce. Cauliflower cheese is our go to vegan cheese sauce.
Roasted or steamed cauliflower makes a smooth, creamy sauce. I add a small amount of cashews for added richness and flavor, but this sauce is delicious even without cashews, if you need to be nut free.
The funky cheese flavor comes from an ingredient I have been using in most of my vegan cheese for years: sauerkraut and the brine. It adds a perfect cheesy tang, and is much easier to find than making rejuvelac.
Cashew Cheese Sauce
If you are not nut free, cashews are one of my favorite foods to make a cheesy sauce. Cashew cheese is rich and flavorful and so quick and easy to make!
To make this recipe using cashew cheese, use the Noocho Cheese in our Seven Layer Dip. Then you just make the spinach liquid to portion of this recipe and add it to the cashew cheese.
Vegan Roux
Way back in the day, my first vegan cheeses were made using the traditional roux method I learned in college. Store bought vegan cheese – which is much better these days – is added to a roux which begins with (vegan) butter and (gluten free) flour.
The first time I made this green mac and cheese, I started with a roux. To learn more about roux, see how to make a roux. Use your favorite cheese, and add the spinach liquid to finish this spinach mac and cheese!
Vegan Mac and Cheese Recipes
- Lemon Poblano Mac and Cheese: a uniquely flavored favorite! classic comfort food gets a mildly spicy, lemony update with a classic roux sauce.
- The Best Baked Mac and Cheese: just like mom used to make! this comfort food dish is pure nostalgia for many, and this gluten free vegan version tastes exactly the same.
- BBQ Mac and Cheese Burrito: what could possibly make a burrito better? stuffing it with mac and cheese! all the classic burrito fillings pair well with cheesy mac and BBQ sauce.
- Broccoli Mac and Cheese: a serving of perfectly blanched fresh broccoli is a great addition to this black pepper mac and cheese. the veggie based sauce is incredibly flavorful!
- Spicy Southwest Mac and Cheese: several kinds of peppers lend the spice, and topping the whole thing with creamy cool avocado brings that tasty balance. YUM
Did You Make This Spinach Mac and Cheese?
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Spinach Mac and Cheese
this vibrant spinach mac and cheese is the best of classic comfort food and rich protein packed flavor! a green mac and cheese from the veggies you crave!
Ingredients
- 1 large head cauliflower, peeled, stemmed and chopped
- 2-3 garlic cloves, peeled
- 3 cups fresh baby spinach
- 4 ounces (1/2 cup) sauerkraut brine
- 1/4 cup sauerkraut
- 1/3 cup cashew pieces / cashews
- 1/3 cup nutritional yeast
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
- 12 ounce package gluten free mac or shell pasta noodles
Instructions
- Preheat oven to 450 °F. Line a baking sheet with parchment.
- Arrange chopped cauliflower in a single layer on parchment lined baking sheet. Add the peeled garlic cloves to the baking sheet also.
- Sprinkle with salt and pepper. Roast cauliflower and garlic at 450 °F for 25-30 minutes or until tender and lightly browned. Remove from oven and set aside.
- In blender, combine a small part of the spinach (about a quarter of the amount) with sauerkraut brine and blend to liquid. Continue adding spinach while blending, until all spinach is blended and pureed. Transfer / pour into bowl, set aside.
- To blender jar, add sauerkraut, cashews, nutritional yeast, salt and pepper. Blend on high until completely smooth.
- Add the roasted cauliflower and garlic to the sauerkraut mixture. Blend again until smooth, scraping sides of blender jar as needed.
- Add spinach mixture to sauerkraut cashew mixture, pulse to blend. Pour spinach cheese sauce into a saucepan over low heat. Cook until warmed through, stirring occasionally.
- Meanwhile, cook pasta according to package directions. Drain cooked pasta and return to saucepan / pot it was cooked in.
- Remove the spinach cheese sauce from heat, pour over pasta and gently fold to coat each noodle completely.
Notes
Cashew Cheese Sauce
If you are not nut free, cashews are one of my favorite foods to make a cheesy sauce. Cashew cheese is rich and flavorful and so quick and easy to make!
To make this recipe using cashew cheese, use the Noocho Cheese in our Seven Layer Dip. Then you just make the spinach liquid to portion of this recipe and add it to the cashew cheese.
Vegan Roux
Way back in the day, my first vegan cheeses were made using the traditional roux method I learned in college. Store bought vegan cheese - which is much better these days - is added to a roux which begins with (vegan) butter and (gluten free) flour.
The first time I made this green mac and cheese, I started with a roux. To learn more about roux, see how to make a roux. Use your favorite cheese, and add the spinach liquid to finish this spinach mac and cheese!
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Nutrition Information:
Yield:
4Amount Per Serving: Calories: 208Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 368mgCarbohydrates: 21gFiber: 9gSugar: 6gProtein: 14g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Kirsten says
Kristina,
The color of this mac and cheese looks so vibrant. Well done–I can imagine the satisfaction of a bowl of comfort food combined with the fresh flavors.
And we just watched Interstellar–agreed on MM.
Arman @ thebigmansworld says
oh my words.
The hulk wants his green shirt back. And I would like this in my stomach. With a side of roasted onion salad 😉
Kristina Sloggett says
right? between Hulk and Popeye, I have everyone covered. Mmm spinach, in comfort food form. I am making that salad AGAIN this week, for an party we are going to. It really IS going to be my Summer Salad, I think…
DiRon says
This recipe is delicious and simple. I was looking for a sauce to do with the spinach in my garden since there’s only so many salads and smoothies I can do. I made this today and it was soooo good. I used einkorn flour instead of coconut flour and parmesan instead of havarti. This recipe is versatile to fit any lifestyle and I will definitely be making it again, thanks!
Kristina Sloggett says
SO HAPPY you enjoyed it, DiRon! 🙂 Kristina
Sue says
Do you have to use coconut flour ?
Kristina Sloggett says
hi Sue; an all purpose flour would work also; flour is used as a thickener, I imagine many flours would work here.
Clotilde/Craftybegonia says
Hi, I am too. Glad to “meet” you and to find your savory cooking!
Clotilde/Craftybegonia says
That looks so good and inventive! Thanks for sharing the recipe. By the way, I’m visiting your via Healthy Vegan Fridays. Wish you the best with your adventures in vegan cooking!
Kristina Sloggett says
hello Clotilde! thanks for visiting, I am loving meeting folks from HVF! have a great week! Kristina