Easy Vegan Mac and Cheese w/ Garlic Spinach

posted by Melissa Huggins July 14, 2017 11 Comments

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.

I LOVE comforting cheesy pasta! Doesn’t everyone? My Vegan Mac n Cheese and my Vegan Fettuccine Alfredo are my go-to comfort recipes and I make them often.

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
  • Dishes
  • Desserts
  • 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.

5 from 3 votes
Vegan Mac and Cheese w/ Garlic Spinach
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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.

Course: Main Course
Recipe Type: Gluten-Free, Vegan
Servings: 4
Author: 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
Easy Pre-Prep:
  1. Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.

  1. Wash the spinach in a salad spinner.

  2. 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.

  3. 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.

  4. Blend on medium speed for 2 minutes or until thickened and creamy. Adjust the seasonings to taste.

  5. 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.

  6. Transfer the pasta to a large serving dish. Pour the cashew cheese sauce over the pasta and mix thoroughly with a wooden spoon.

  7. Arrange the spinach in a mound on top. Season with pepper and a pinch of salt.


This Easy Vegan Mac and Cheese w/ Garlic Spinach is the perfect way to celebrate this national holiday! Gluten-free

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Michael Kitson July 25, 2017 at 1:48 am

Wow this looks great – a whole book dedicated to making your own vegan cheese. My mum can’t seem to kick dairy cheese because she doesn’t like most coconut-oil based supermarket ones. Maybe this’ll do the trick!

Melissa Huggins July 29, 2017 at 2:09 pm

Thank you, Michael. It’s become a new favorite around here. SO easy to make, too! Dairy was the hardest thing for me to give up. I hope your mom finds something she likes soon. It’s great that she’s trying. Thank you for stopping by. I LOVE your recipes and beautiful photos. Have a great weekend! 😉

Vanessa @VEGAnfamilyRecipes July 26, 2017 at 10:15 am

I just made this recipe and it was great! My 6yr old son only liked the spinach and my 4yr old only the noodles….so that worked itself out nicely 🙂 Going to go check out the book now!

Melissa Huggins July 29, 2017 at 2:50 pm

Hi Vanessa, thank you for sharing your feedback. It’s my son’s new favorite meal (he’s 5). I love how easy it is to make. Have a great weekend 🙂

Cathy August 2, 2017 at 7:56 am

What size box for the pasta? 12oz? 16oz? Thanks for the recipe. I love trying new Mac n Cheez recipes!

Melissa Huggins August 2, 2017 at 9:20 am

Hi Cathy, You can use either size, but I think it works best with 12 oz. It yields a creamier pasta 🙂

Cathy August 2, 2017 at 3:06 pm

Thanks for the update!! Made this tonight. OMGsh. Just amazing. Used white miso in place of chickpea miso. I have made MANY began mac and cheez recipes and this was the best by far!!! Thanks!!!

Cathy August 2, 2017 at 3:07 pm


Melissa Huggins August 2, 2017 at 3:28 pm

Thank you so much for the feedback. I’m so happy you liked it! I will make a note about the white miso. The chickpea one can be hard to find sometimes. Have a wonderful week! 🙂

Athena September 10, 2017 at 2:29 pm

I made this recipe last night. It was DELICIOUS!! My very carnivorous boyfriend also had a taste and said it was good. It’s obviously not mac-n-cbeese but tastes like a white sauce with parmesan in it. It took me almost time at all and will make this a staple for recipes. I definitely recommend this to anyone!

Melissa Huggins September 13, 2017 at 10:57 am

Hi Athena, thank you for making it and for sharing your feedback. I’m happy you both liked it. It’s one our staples too. Have a great week! 🙂


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