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.