This Easy Vegan Mac and Cheese w/ Garlic Spinach is the perfect way to celebrate this national holiday!
Did you know it’s National Mac and Cheese Day? Well, it’s perfect timing because I have the tastiest Easy Vegan Mac and Cheese to share with you today.
This Vegan Mac and Cheese w/ Garlic Spinach isn’t my recipe, but I love it just as much. It’s straight out of Julie Piatt’s new cookbook This Cheese is Nuts! and I have permission to share it right here on Vegan Huggs. Hooray!
Julie Piatt is a singer, song writer, yoga teacher, vegan chef and a hardcore animal lover. She’s also the coauthor of The Plantpower Way, along with her husband Rich Roll. Together they are helping people make the connection to what they’re eating and encouraging them to switch to plant-based eating. You can also see Rich Roll in the new documentary What the Health (It’s included with Netflix right now). I highly recommend everyone watch this film. It’s seriously life-changing.
Let’s take a look inside
Most of the recipes are fairly quick to make and so easy to follow. Some of the aged cheeses take a little longer and require a dehydrator, but I promise, it’s worth it! You will never think about dairy cheese again after trying some of Julie’s recipes. She really raised the bar in the vegan cheese world.
The book is broken down into 7 recipe categories:
- Cheese Spreads & Sauces
- Quick “form” Cheeses
- Aged & Multistep
- Nut-Free Cheeses & Spreads
- Dairy-Free Staples
The book also has a guide to the tools, ingredients, and techniques to help get you started.
Some recipes to look forward to
- Smoked Almond Cheddar Spread
- Classic Fondue
- Sharp Cheddar
- Cashew Truddle Parmesan
- Triple Cream
- Cashew Brie
- Greek Salad Stack
- Lasagna w/ Garden Tomato Sauce
There are Desserts too!
- Crème Brûlée
- Banana Cream Pie
- Deep Classic Cheesecake
A comfort staple
There are so many tasty recipes in this book, but unfortunately, I could only share one with you guys. It took me a while to decide, but I chose the Vegan Mac and Cheese w/ Garlic Spinach because it’s my favorite comfort food and it was damn delicious! I’m getting hungry just thinking about it.
This recipe was super easy to make and the flavors were on point. Julie uses chickpea miso for that tangy cheesy flavor, along with nutritional yeast and lemon juice for that extra cheesy kick. The creaminess comes from soaked cashews. All you need to do is: boil the pasta, sauté the spinach, and toss the cheese sauce ingredients in a blender. It literally took me less than 20 minutes to make.
Are you guys ready to give this Easy Vegan Mac and Cheese a try? Let’s do this!
I’d love to hear from you
If you make this easy vegan mac and cheese, I’d love to get your feedback. You can leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Garlic spinach brings life to this comfort food staple.
Reprinted from This Cheese Is Nuts by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company, LLC. Copyright © 2017, Julie Piatt.
- 1 cup raw cashews
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1/2 shallot , sliced
- 1 garlic clove , minced
- 1/4 cup chickpea miso (sub white miso)
- 1 tablespoon lemon juice , fresh
- 1 teaspoon Celtic sea salt , more to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper , plus more for a garnish
- 1 tablespoon nutritional yeast
- 1 cup boiling water
- 12 ounces pasta , gluten-free
Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.
Wash the spinach in a salad spinner.
In a cast-iron skillet over medium heat, heat the olive oil. Add the shallot and brown. Add the garlic and stir with a wooden spoon. Add the spinach and sauté until it is wilted and infused with the garlic and onion.
Drain the cashews. In the pitcher of a Vitamix, place the cashews, miso, lemon juice, salt, garlic powder, pepper, nutritional yeast, and 1 cup boiling hot water.
Blend on medium speed for 2 minutes or until thickened and creamy. Adjust the seasonings to taste.
Bring a large pot of water to a boil over medium-high heat and cook the gluten-free pasta according to the package directions. Drain the pasta in a colander and rinse with hot water.
Transfer the pasta to a large serving dish. Pour the cashew cheese sauce over the pasta and mix thoroughly with a wooden spoon.
Arrange the spinach in a mound on top. Season with pepper and a pinch of salt.