sun dried tomatoes, vegan recipe, vegan mac and cheese
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Smoky vegan Mac and Cheese with sun dried tomatoes and spinach

This is a delicious take on a classic: smoky vegan mac and cheese with sun dried tomatoes and spinach and a classic crumbs topping. It is the creamiest and cheesiest mac and cheese I ever tasted. It has a subtle smoky aroma and the sun dried tomatoes and spinach makes it special. Its an easy dinner.
Prep Time30 mins
Cook Time15 mins
Course: dinner recipe, Main Course
Cuisine: American, vegan cuisine
Keyword: creamy soup, easy dinner recipe, easy pasta recipe, easy vegan recipe, pasta casserole, spinach recipe, sun dried tomatoes recipe, vegan dinner, vegan mac and cheese, vegan pasta recipe
Servings: 4
Calories: 881kcal
Author: Nina


  • 400 g pasta
  • 80 g plant based butter
  • 40 g flour
  • 200 ml coconut milk
  • 350 ml almond milk
  • 1/2 lemon juice
  • 2 tsp smoky salt
  • 2 tsp dried garlic
  • 2 tsp dried onions
  • 1 1/2 cups nutritional yeast
  • 1 tsp cayenne pepper
  • 200 g spinach thawed
  • 12 sun dried tomatoes cut into pieces
  • 2 tbsp pine nuts dry roasted for the casserole

Herbs and breadcrumbs Crumble

  • 4 tbsp bread crumbs vegan and white
  • 2 tbsp pine nuts dry roasted for the topping
  • 2 tbsp olive oil
  • 5 fresh sage leaves


  • Melt the butter in a deep medium sized pan.
    Sprinkle the flour into the melted butter under constant mixing with a whisker.
    When butter and flour are combined pour slowly the coconut milk and almond milk under constant whisking into the pan.
    Bring it to a boil and let it thicken.
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  • Add the smoky salt, the nutritional yeasty flakes and all the seasonings and mix everything togehter. Add more salt if necesarry.
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  • Add the spinach, sun dried tomatoes and the pine nuts and let it cook for another 2 minutes.
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  • Cook the pasta only half as long as said on the instruction, strain the pasta and add it immediately to the sauce. mix everything together and pour it into a casserole form.
  • sprinkle the crumble on top
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Herbs and bread crumbs crumble

  • Put all the ingredients into a blender and puls it 3-4 times.
  • Broil the casserole for 8 minutes at 220 degrees Celsius or 428 degrees Fahrenheit or until the crumble is golden brown.


Calories: 881kcal | Carbohydrates: 110g | Protein: 28g | Fat: 38g | Saturated Fat: 8g | Sodium: 1585mg | Potassium: 1214mg | Fiber: 11g | Sugar: 8g | Vitamin A: 4949IU | Vitamin C: 26mg | Calcium: 210mg | Iron: 6mg