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 remaining ingredients except half the onion, spinach, half the artichokes, and pasta. Blend on high until smooth and creamy. Season to taste.
Meanwhile, cook pasta according to package instructions and sauté the remaining onion, spinach, and artichokes until tender.
Drain pasta and return to saucepan. Pour in the sauce and stir to combine. Mix in the sautéed vegetables. Serve hot garnished with fresh parsley.
Notes
This recipe is ready in just over 20 minutes and makes great leftovers.
It is veggie-packed and full of nutrients from cauliflower, onion, garlic, artichokes, lemon, and cashews.
