Vegan Spinach Artichoke Dip Mac and Cheese
Ingredients
- 3 C cauliflower
- 1/3 C raw cashews
- 1 yellow onion, halved and divided
- 3 garlic cloves
- 14 oz artichoke hearts, divided
- 1 lemon, juiced
- 1 tsp Dijon mustard
- 1 TBSP white miso paste
- 1/4 C nutritional yeast
- 1 TBSP liquid aminos, soy sauce, or tamari
- 1 tsp dried parsley
- 1/2 tsp salt and pepper
- 3 TBSP tapioca flour
- 1/4 C water or broth
- 4 C spinach
- 10 oz pasta of choice
Preparation
Add cauliflower, cashews, garlic, and half the onion to a saucepan covered with water and bring to a boil. Boil for 15-18 minutes until cauliflower is very soft.
Drain and transfer to a high-speed blender with the remaining ingredients except half the onion, spinach, half of the artichokes, and pasta. Blend on high until smooth and creamy. Season to taste.
Meanwhile, cook the pasta according to package instructions and sauté the remaining onion, spinach, and remaining artichokes until tender.
Drain the pasta and return it to the saucepan. Pour in the sauce and stir to combine. Mix in the sautéed vegetables. Serve hot, garnished with fresh parsley.
Notes
Monday blues are alleviated with this creamy pasta dinner.
The recipe is ready in just over 20 minutes, ideal for a quick meatless meal.
The sauce is packed with nutrients from cauliflower, onion, garlic, artichokes, lemon, and cashews, without processed cheese substitutes.
It makes excellent leftovers for easy meals throughout the week.
This dish veganizes the flavors of classic spinach artichoke dip.
