Vegan Green Machine Mac & Cheese

  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Servings: 6-8

Ingredients

  •  
  • 4 ounces Lacinato kale, ribs removed
  • 8 ounces fresh spinach
  • 1 ¼ cups Ripple Kids Milk
  • ¼ cup (½ stick) unsalted vegan butter, melted
  • ¼ cup all-purpose flour
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 lb. elbow macaroni
  • 8 ounces (2 cups) shredded vegan cheddar cheese
  • 2 ounce (½ cup) shredded vegan mozzarella cheese
  •  

Directions

  1. In a 4-qt pot, bring salted water to a boil over high heat.
  2. When water is boiling, add kale leaves and spinach. Cook for 3 minutes, then stir in the spinach (it helps to do this in batches). Cook for an additional 2 minutes, or until greens are tender.
  3. Use a slotted spoon or tongs to pull out the greens and put into a blender. (Note: Don’t drain the water because you’ll use it to cook the pasta).
  4. To the blender add Ripple Kids Milk, melted butter, flour, nutritional yeast, garlic powder, onion powder, salt, and black pepper.
  5. Blend until very smooth. Taste, and adjust seasoning as needed. Set aside.
  6. Add the pasta to the boiling water, and cook until al dente according to directions on the package. Drain pasta and set aside.
  7. Return the pot to the stove. Add the “green machine” sauce and the cheese. Turn heat to medium-low and cook, stirring constantly until the cheese has melted, and sauce is thick and creamy, 2-3 minutes.
  8. Stir in macaroni. Divide between bowls and serve!

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