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.
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
80gplant based butter
2 tspdried garlic
1 1/2cupsnutritional yeast
12sun dried tomatoescut into pieces
2tbsppine nuts dry roasted for the casserole
Herbs and breadcrumbs Crumble
4tbspbread crumbsvegan and white
2tbsppine nutsdry roasted for the topping
5fresh 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
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.