Green Baked Macaroni and Cheese

I know how you can kick up your favourite comfort dish and make it healthier. This green baked mac and cheese recipe is made with juicy broccoli, green peas, spinach and creamy vegan cheese sauce. Defiantly worth a try for your next weeknight dinner.


Prep Time: 30 mins
Cook Time: 25 mins
Yields: 6


  • 1 pack pasta or macaroni
  • 1 small broccoli head, cut into florets
  • 1 cup cooked green peas
  • 2 cups baby spinach
  • salt and pepper, to taste
  • 1 cup dairy-free grated cheese, optional
  • For The Vegan Cheese Sauce:
  • 1 cup raw cashews
  • 1/2 cup oat milk
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon mustard powder
  • teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon lemon juice


  1. Soak cashews in warm water for 15 minutes. Cook pasta according to the package directions, drain and set aside.
  2. Make the vegan cheese sauce. Drain cashews and place into the blender with oat milk. Pulse until smooth. Add in the rest of the ingredients and process until creamy adding more milk if needed.
  3. Preheat oven to 180°C and grease a large baking dish. Place broccoli, peas and spinach into a food processor and pulse a few times to break down the broccoli into smaller pieces.
  4. In a large mixing bowl add pasta, broccoli, mixture and half of the cheese sauce. Mix until combined and adjust seasonings to taste. Place the macaroni mixture into the prepared baking dish and pour the rest of the cheese sauce over. Sprinkle with grated cheese on top, if desired.
  5. Bake for 15-20 minutes or until bubbly and golden brown. Serve warm and enjoy immediately.

Nutrition Facts

Per serving: 445 KCALS | 13.1G FAT | 2.6G SAT FAT | 71.3G CARBS | 6G SUGAR | 5.5G FIBRE | 14.2G PROTEIN

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