What’s inside: Vegans, dairy-free friends, and cheese lovers who crave a more redeeming mac and cheese recipe, this recipe is for you! Enjoy a lean, mean, and green vegan spinach pasta made in under 15 minutes that even the kiddos will go “cheesy” for.
It’s mean, it’s cheese and it’s green, it’s 100% plant-based mac and cheese.
What could be better?
Try this vegan spin on a cult classic that the whole family will enjoy! Using Beyond Moo’s Plain Oatgurt for the ultimate ooey, gooey (vegan) mac and cheese, this recipe is made in just under 15 minutes and makes for the perfect, go-to, quick dinner on those busy nights when you need to whip up something good and fast.
From one cheese lover to another, we can confirm that this mac and “cheese” is remarkably cheese-like and absolutely delicious.
Here’s How to Create This 15-Minute Vegan Spinach Pasta
Did you know that oatgurt makes a pretty delicious & amazing alternative to cream and it makes a mean base for a plant based mac and cheese?
Not only does it make any recipe that much creamier, but add it to this mac and cheese recipe for your kids and you get the added benefits of nutrients such as Vitamin B12, calcium, zinc, protein and iron.
We’re also using our buttery spread to saute spinach, a dash of garlic powder and some dairy-free shredded cheese to whip up this nutritious and delicious green mac & cheese.
For the ultimate health kick, go gluten-free with the noodles and enjoy a bloat-free meal that is loaded with dairy-free goodness.
The Health Benefits of Using Beyond Moo’s Oatgurt
Find Beyond Moo Oatgurt in the yogurt aisles of your local Whole Foods, or check out our store locator to find the location closest to you.
Our Plain Oatgurt is gluten-free, non-GMO, and contains multi-vitamins and probiotics that contribute to a healthy gut.
Free of any dairy, artificial sweeteners, and with an oatrageously rich and smooth texture, you might actually mistake it for actual greek yogurt.
Perfect for the creamiest of sauces, substitute oatgurt for any recipe that calls for heavy cream. Trust us, you will not be disappointed with the results.
Are you ready to get “cheesy?”
Oh and PS. if you are looking for other cheesy recipes using oat milk products, try this Cheese Ball which uses our Herb & Garlic Creamy Spread.
Here’s how to make this lean, mean, and green mac & cheese:
INGREDIENTS
300 grams of noodles (of choice)
250 g Beyond Moo Plain Oatgurt
1 package of shredded vegan cheese
2-3 loosely packed cups of spinach
½ tsp garlic powder
½ Tbsp dijon
2 Tbsp Beyond Moo Buttery Spread
1/8th tsp turmeric powder
Dash of salt and pepper
Oat flour, if needed for thickening
INSTRUCTIONS
Boil a medium pot of water, once boiled, cook noodles al dente.
Heat a skillet over medium and once warm add the buttery spread and let melt, add in spinach, garlic powder, turmeric, salt and pepper and let wilt.
Once wilted, add to a blender with yogurt and dijon and blend until creamy and smooth. Add back into the skillet on low heat and dump in the shredded cheese. Let warm up until the cheese melts into the spinach blend.
If the sauce isn’t thick enough add 1 Tbsp of oat flour or regular flour to thicken.
Drain the cooked noodles, pour the sauce onto noodles and stir. Top with cracked pepper.