Comments on: Vegan Spinach Mac & Cheese

By: Marie Bunzel

Marie Bunzel — Tue, 09 Dec 2025 17:03:43 +0000

Wow, so tasty! Such comfort food! This is already one of my favourites. Thank you!

By: Elisa

Elisa — Thu, 07 Jan 2021 18:27:06 +0000

The first time I made this recipe, my family and I liked it, but felt it was a bit bland. I resolved this by doubling the shallot and garlic for the sauce and it’s perfect for our taste buds that way!
Quick tip for those who wait until the last minute to figure out dinner: I boil the water for the pasta and toss in the cashews for about 5 minutes, scoop them out with a strainer to let them cool (or you may explode your blender cup making the sauce – yes, I did this once!), then cook your pasta.

By: Elisa

Elisa — Thu, 07 Jan 2021 18:21:05 +0000

In reply to jessica. Jessica, This recipe tastes just as great reheated. I do generally add a bit of the leftover pasta water when I store any kind of pasta recipe leftovers in the fridge though, regardless of what recipe I use. Pasta soaks up moisture while stored, so saving the pasta water and adding 1/2C or more keeps sauces creamy. I just made this again last night and for lunch, I tossed in a 1/4 sweet peas for lunch. Delicious!

By: Linda

Linda — Tue, 29 Sep 2020 15:09:23 +0000

My entire family (including my 2 somewhat picky kids) devoured this mac and cheese! The “cheese” sauce was so flavorful, and I used whole wheat pasta shells to boost up the nutrition and fiber. Delicious! This will go in our rotation….I love a one-pot meal!

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 10 Aug 2020 13:23:30 +0000

In reply to Noemi.

Hi Noemi, to get a creamy sauce over the pasta, I mix in scoops of the starchy pasta cooking water. It helps coat the pasta and loosen the sauce if it’s thick. If the sauce isn’t creamy enough, I would blend longer. (in a high speed blender ideally). If you don’t have a high powered blender, you might like this mac & cheese recipe better, it has less cashews: https://www.loveandlemons.com/vegan-mac-and-cheese/

By: Noemi

Noemi — Mon, 10 Aug 2020 12:37:43 +0000

In reply to Medha @ Whisk & Shout. Tried this just now, and i don't know where i did wrong. I used sweet paprika because thats what i have. I don't have cayene pepper, but i did add turmeric to reach the yellowish color. Maybe i didn't soak the cashew enough? Isn't the balsamic vinegar to dark? My cheese ended up the color of fresh uni. I had it with whole wheat spaghetti. It looks grainy all though doesn't feel like that. But it wasn't as smooth as melted cheese. Taste is still edible, but i don't want to settle. I want to share your experience with this recipe.

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 12 Jul 2020 16:34:03 +0000

In reply to Richa. I'm so glad you both loved it so much!

By: Richa

Richa — Wed, 17 Jun 2020 04:37:49 +0000

In reply to Richa. P.S. my non-vegan husband loved it too and couldn’t stop eating it.

By: Richa

Richa — Wed, 17 Jun 2020 04:36:45 +0000

It was absolutely delicious! I didn’t have nutritional yeast, substituted it with soy sauce. Turned out yum. Will definitely be making it again. Thank you Jack & Jeanine!

By: Tamish

Tamish — Sat, 22 Jun 2019 22:35:24 +0000

I just made this recipe this evening, and had to come here to leave my review immediately.

This recipe was AMAZINGGGGG! A-MA-ZING!

Major kudos and thanks to you for creating it.

Definitely my new fav vegan mac and cheese recipe, and this is coming from a ‘soul food’ lover/former eater, before I became vegan.

So good! Definitely try it everyone! Loved it.

Thanks again!!! ???