Recipe: Green Vegan Mac & Cheese

A clever twist on a family favourite that's packed with veg, this vegan, dairy-free mac'n'cheese is as comforting as it is delicious. A good way to sneak more greens into your diet.


Ingredients


2 cups baby spinach

1 cup pasley

100g elbow or shell pasta

1 1/2 cups almond milk (room temperature)

2 tbsp vegan butter

3 tbsp all-purpose flour

1/2 cup nutritional yeast flakes

Salt & pepper, to taste


Method


  1. Bring a pot of water to a boil. Add spinach and parsley, blanch for 1 minute. Remove and place in a bowl of ice water. (Keep the blanching water to cook pasta.)

  2. Drain spinach and parsley. Wrap in paper towels and squeeze out excess moisture.

  3. Place in a blender and puree. Set aside.

  4. Cook pasta according to packet instructions. Drain and place back in pot, set aside.

  5. In a medium saucepan, heat butter over medium heat.

  6. Add flour and whisk to incorporate. Continue whisk and cook for 2 minutes, or until mixture bubbles.

  7. Add milk slowly, whisking constantly.

  8. Add green puree and mix well. Add salt and pepper to taste.

  9. Turn heat to low, cook until sauce thickens, about 5 to 6 minutes, stirring frequently.

  10. Remove from heat. Stir in nutritional yeast, until incorporated and smooth.

  11. Add pasta to sauce, toss well, add more almond milk if needed and serve right away.



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