Vegan Spinach Artichoke Dip Mac and Cheese
Author: Talia Hassid
Serves: 6-8
- 16 ounces gluten-free pasta
- 1½ cups So Delicious Dairy Free Cashew Milk
- 1 tablespoon dairy-free margarine (such as Earth Balance buttery spread)
- 2 teaspoons chopped garlic
- 1 wedge Daiya dairy-free Jack cheese, cubed
- 1 package Go Veggie vegan garlic and chive cream cheese
- 1 container So Delicious Dairy Free Plain Almond Milk Greek Yogurt
- ½ cup dairy-free parmesan (Talia uses Go Veggie)
- 5 ounces frozen chopped spinach (thawed and drained)
- ½ can artichokes (drained and chopped)
- Salt and pepper, to taste
- Gluten-free bread crumbs or crushed crackers, for topping
- Cook and drain the pasta according to package instructions.
- Heat the cashew milk and margarine on the stove over medium heat until it starts to simmer.
- Add in the chopped garlic and Jack cheese and continue to mix until the cheese is mostly melted.
- Add in the cream cheese, yogurt, and parmesan and mix until fully melted and smooth.
- Pour your drained pasta into the cheese sauce, and add the drained spinach and chopped artichokes. Add salt and pepper to taste.
- Top with bread crumbs or crushed crackers if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=198093
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