Greek Mac and Cheese Recipe
Creamy cravings met a Greek vacation and decided discipline deserves better cheese vibes.
This Greek mac and cheese feels indulgent, sassy, herb-loaded, and totally vegan-approved.
It flatters your taste buds, respects your choices, and refuses bland comfort food energy.
Greek Mac and Cheese Recipe
This vegan Greek mac and cheese blends pasta, creamy plant sauce, olives, herbs, and attitude into a bold comfort classic.
Ingredients
- Pasta elbow or shells: 120 g
- Boiled potatoes: 1 medium 120 g
- Cashews soaked: ¼ cup (35 g)
- Unsweetened almond milk: ½ cup 120 ml
- Olive oil: 1 tbsp
- Nutritional yeast: 2 tbsp
- Garlic minced: 3 cloves
- Lemon juice: 1½ tsp
- Dried oregano: 1 tsp
- Black olives sliced: 2 tbsp
- Sun-dried tomatoes chopped: 1½ tbsp
- Spinach chopped: ½ cup (30 g)
- Salt: to taste
- Black pepper: ½ tsp
Instructions
- Boil pasta in salted water until al dente, drain, and set aside.
- Blend potatoes, cashews, almond milk, yeast, lemon juice, garlic, salt, and pepper until smooth.
- Heat olive oil in a pan and warm the blended sauce gently.
- Add oregano, olives, sun-dried tomatoes, and spinach, stirring well.
- Fold cooked pasta into the sauce until evenly coated.
- Cook for two minutes, stirring slowly, then switch off heat.
- Rest briefly before serving for thicker texture.
Notes
Nutritional Values (Per Serving)
- Calories: 380 kcal
- Total Fat: 14 g
- Saturated Fat: 2.5 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 14 g
Vitamins & Minerals (Per Serving %DV – Top 5)
- Calcium: 28%
- Iron: 22%
- Magnesium: 18%
- Vitamin E: 15%
- Potassium: 14%
Additional Notes / Flavor Tips
- Add fresh dill for sharper Greek personality.
- Sprinkle toasted breadcrumbs for crunch drama.
- Serve with cucumber salad to balance the creaminess beautifully.
