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
- 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.
Add the smoky salt, the nutritional yeasty flakes and all the seasonings and mix everything togehter. Add more salt if necesarry.
Add the spinach, sun dried tomatoes and the pine nuts and let it cook for another 2 minutes.
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
Herbs and bread crumbs crumble
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