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Green Macaroni and Cheese Recipe | DF & GF

A creamy dairy-free macaroni and cheese recipe with a St.Patty's Day twist to add some extra greens to your day.
Prep Time10 mins
Cook Time15 mins
Total Time15 mins
Servings: 6
Author: Nikole Goncalves

Ingredients

  • 1 package of brown rice macaroni pasta
  • 1 medium brown onion chopped
  • 1/2 cup fresh spinach
  • 1/2 cup frozen peas
  • 1 green jalapeno de-seeded and chopped
  • 1 tbsp olive oil
  • 1 cup of reserved pasta water
  • Optional: Dairy-free parmesan cheese & fresh baby watercress

Dairy Free cheese sauce

  • 1 cup unsweetened soy milk
  • 1 cup packed fresh spinach
  • 1/2 cup *raw cashews
  • 1/2 lemon juiced
  • 2 tbsp nutritional yeast
  • 1 tsbp. arrowroot flour
  • 1 garlic
  • 1/2 tsp. garlic powder
  • 1/4 tsp. chili flakes
  • 1/4 tsp. turmeric powder
  • pinch of smoked paprika
  • pinch of salt and pepper to taste

Instructions

  • To make the sauce, in a high speed blender add in milk, cashews, lemon juice, garlic, nutritional yeast, arrow root flour, spices and spinach and blend till smooth (roughly 30-60 sec).
  • Bring a large pot of water to a boil and cook pasta according to directions on the package. Once cooked, reserve some pasta water, drain and rinse with cold water.
  • In a large skillet on medium heat, add in oil and sauté onion for a couple min and then add jalapeno and sauté for another 2 minutes.
  • Add in green cheese sauce to the pan with onion and jalapeno and cook on low for another minute to cook to the arrow root flour while stirring constantly so it doesn't burn. Then pour in the reserved pasta water and stir everything together to create a nice creamy sauce.
  • Add in cooked pasta with frozen peas and stir to combine and top it off with the remaining fresh spinach. Stir everything slowly and cook for another 2-3 minutes to heat up the peas and spinach and then remove from heat.
  • You can top it off with some homemade dairy-free parmesan cheese and baby watercress if you'd like as well when serving.

Notes

*if not using a high speed blender you may want to soak your raw cashews in water overnight in the fridge to soften.
*You can store this dish in an air tight container in the fridge for 3-5 days.