I don’t think I could have come up with a cheesier name for this super easy, super pleasy dish. But the cheese is only in my wording, this Mac’n Cheese knockoff gets its rich creamy sauce from cashews and coconut milk.
I altered this dish from a recipe from The Great Vegan Bean Book. I bought this cookbook on a whim when Amazon suggested that I might like it when I was purchasing another book. Damn their marketing practices!
I’m not disappointed, however; I think I’m going to like this book. I love the allergy modifications. Most of the recipes can be altered for nut-free, gluten-free, soy-free and no oil diets. I can’t imagine anyone not being able to use these recipes.
And not only is this book perfect for those on special diets, but the first recipe I made was a success. For me to call a recipe successful, it has to meet five criteria:
The Honking Vegan’s 5 Recipe Musts
- It must be vegan. I don’t do animal products, period!
- It must be fast. I refuse to slave for hours in the kitchen to get dinner on the table.
- It must be easy. If a recipe is complex, forget it!
- It must be healthy. I’m not going to feed my family anything that’s going to give them cancer or heart disease.
- It must be delicious. Although nutrition is important, that doesn’t mean I’m going to sacrifice taste.
Since this recipe met all my criteria, I’m sharing it with you!
Greeny Mac’n Beany
Serves 3 to 4
1 can white beans, rinsed and drained
1 large carrot, cut into large chunks and cooked until tender
1 cup coconut milk (may use other non dairy milk)
½ cup cashews (may omit)
2 teaspoons nutritional yeast
1 teaspoon Dijon mustard
2 cloves garlic
½ to 1 teaspoon turmeric
Salt and pepper, to taste
16 ounces whole wheat or gluten-free elbow pasta
1 pound of spinach (yes, a whole pound!)
Add everything except the pasta, salt, and pepper to a high-speed blender or food processor and puree until smooth. Taste and season with salt and pepper.
Meanwhile, bring a pot of water to a boil, add the pasta and cook according to package directions until al dente.
While the pasta is cooking, add three tablespoons of water to a sauté pan and sauté the spinach a little at a time until wilted. Add more water as needed while doing this.
Drain pasta and combine with spinach. Add a generous amount of sauce to pasta mixture and combine well. Enjoy!