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green vegan mac and cheese
5 from 3 votes

Green Vegan Mac and Cheese

Cook Time: 29 minutes
Servings: 4 people
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  • 1 head of garlic
  • 1 cup romanesco broccoli florets
  • drizzle of olive oil
  • pinch of salt
  • ½ cup (120ml) raw cashews, soaked in water overnight
  • 2 handfuls baby spinach
  • ¾ cup (180ml) unsweetened almond milk
  • 3 tablespoons nutritional yeast
  • 1 tablespoon dijon mustard
  • 2 teaspoons vinegar
  • 3 tablespoons vegan pesto
  • 12 oz (340g) gluten-free short cut pasta
  • 2 cups (480ml) sugar snap peas


  • Preheat the oven to 400°F/200°C.
  • Without peeling the garlic, slice the whole head of garlic in half and drizzle some olive oil on the exposed surface, sprinkle a pinch of salt, close the garlic and wrap it up with aluminum foil. Wrap the romanesco florets with aluminum foil as well and place both on a baking sheet. Bake in the oven for 45 minutes. Set aside to cool.
  • While the garlic and romanesco are cooling, boil a pot of water. Once it reaches a boil, add salt and cook the pasta according to package instructions. Add the snap peas in the last 3 minutes.
  • While the pasta is cooking, make the green cheese sauce. Press on the bottoms of the garlic cloves to push each clove out of the skin. Add all cloves of garlic, romanesco florets, and the rest of the ingredients to the blender. Purée until smooth.
  • Drain the pasta and snap peas and put them back into the pot with the heat turned off. Stir in the sauce and serve while hot.
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