One of my family members recently ordered lobster mac and cheese when we were out to eat and it looked so good that I got jealous! So, I decided to make my own healthier, vegan, and gluten free version instead. This recipe falls into the summer category due to the “lobster” but it can really be had anytime of year. So, next time you’ve got a craving for a cheesy dish, check this one out!
Serving Recommendations
Depending on what you’re in the mood for, this mac and cheese would go well with a side salad if you’re looking to lighten things up or a hearty piece of gluten free bread if you want to dive in. For the mac and cheese itself, you can also choose to add some vegan shredded cheddar cheese into the mix to make it extra cheesy. With any mac and cheese, I would always recommend adding hot sauce because I just love hot sauce! Sriracha or Sauce Daddy hot sauce goes great with this. Use code GABBY10 for 10% off your Sauce Daddy order.
What Equipment Do I Need?
- Large Pasta Pot
- 13×9 Baking Dish
- High Speed Blender or Food Processor
- Cutting Board & Knife
- Mixing Spoon or Spatula
- Measuring Cups & Spoons
Ingredients
Pasta
- Red Lentil Penne
- Gluten Free Breadcrumbs
- Baby Spinach
”Lobster”
- Canned Hearts of Palm
- Garlic
- Old Bay Seasoning
- Paprika
- Extra Virgin Olive Oil
”Cheese” Sauce
- Raw Whole Cashews
- Extra Firm Gluten Free Tofu
- Garlic Clove
- Gluten Free White Miso Paste
- Onion Powder
- Lemon Juice
- Ground Turmeric
- Nutritional Yeast
- Paprika
- Non-Dairy Milk
Substitutions
- Red Lentil Penne – You can also use regular gluten free pasta.
- Spinach – Feel free to swap this out for any cooked veggie you’d like!
- Garlic Cloves – Minced garlic or garlic powder would also work.
- Gluten Free White Miso Paste – This is important for the cheesy flavor, but if you can’t find this at the store, dijon mustard works too – it just gives it a slightly more zippy flavor.
Recipe
Vegan Baked “Lobster” & Spinach Mac & Cheese
Ingredients
“Lobster”
- 2 cans of hearts of palm
- 2 garlic cloves
- 1 tbsp old bay seasoning
- 1/2 tbsp paprika
- 1 tbsp extra virgin olive oil
Pasta
- 2 8.8 oz boxes of red lentil penne
- 6 oz baby spinach
- 1 cup dairy free and gluten free breadcrumbs
Cheese Sauce
- 1 cup whole raw cashews
- 1/2 block gluten free extra firm tofu
- 1 large garlic clove (minced or pressed)
- 2 tsp gluten free white miso paste
- 1/2 tsp onion powder
- 1 tbsp lemon juice
- 1/2 tsp turmeric
- 2 tbsp nutritional yeast
- 1/2 tsp paprika
- 1/4 cup + 2 tbsp non dairy milk
Instructions
- Cook the pasta according to package directions – cooking for one minute less than advised.
- Preheat the oven to 350℉ and grease a 13×9 baking dish with extra virgin olive oil.
- While the pasta is cooking, make your cheese sauce by combining all of the ingredients in a blender or food processor and blending until smooth.
- When the pasta is done, strain into a strainer with the baby spinach so it wilts. Rinse with cold water.
- Drain the cans of hearts of palm and cut each into 1/4” rounds. Set a pan to medium heat and add the olive oil.
- Add the cut hearts of palm and garlic (minced or pressed) to the pan. Cover and cook for 2-3 minutes, sautéing when needed. Uncover and add the spices, sauté for another 2-3 minutes.
- Mix together the cooked pasta/spinach, cheese sauce, and hearts of palm. Add this to the baking dish and spread it out evenly. Bake in the oven for 3 minutes.
- Sprinkle the breadcrumbs on top of the pasta and bake for another 2-3 minutes.
- Serve warm!
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