Mac and 'Cheese' Florentine

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Mac and 'Cheese' Florentine

by Robin Robertson

 

This yummy comfort-food casserole is so rich and flavorful, it’s hard to

believe it’s good for you. The creamy sauce is made with puréed white beans

and cashews, resulting in loads of protein and flavor without a speck of dairy.

The addition of spinach makes it an easy one-dish meal that is especially suited

to lazy summer suppers when you might enjoy a comforting casserole but don’t

want to turn on the oven.

8 oz. elbow macaroni

10-oz. pkg. frozen chopped spinach, cooked according to package directions and

well drained

2 Tbsp. olive oil

1 medium yellow onion, chopped

1/2 cup raw cashews*

1 3/4 cups water

15.5-oz. can white beans, drained and rinsed

1 Tbsp. white miso paste (optional)

2 tsp. fresh lemon juice

1/4 tsp. dry mustard

1/4 tsp. cayenne pepper

Pinch of ground nutmeg

Salt, to taste

1/2 cup dry bread crumbs

 

• Cook the macaroni in a pot of salted boiling water until al dente, about 8

minutes. Drain and place in a large bowl. Add the spinach and toss to combine.

Set aside.

• Heat 1 Tbsp. of the oil in a medium-sized skillet over medium heat. Add the

onion and cook, covered, until softened, about 5 minutes. Set aside.

• Grind the cashews to a powder in a blender or food processor. Add 1 cup of

the water and blend until smooth. Add the onion, beans, miso paste, remaining

3/4 cup water, lemon juice, mustard, cayenne, and nutmeg. Blend until smooth.

Season with the salt. Pour over the macaroni and spinach and mix well.

• Transfer to a lightly oiled slow cooker. Cover and cook on low for 3 hours.

• Clove to serving time, heat the remaining 1 Tbsp. of oil in a small skillet

over medium heat. Add the bread crumbs, stirring well to coat. Cook, stirring,

until lightly toasted, about 3 to 4 minutes. Remove from the heat and set aside.

When ready to serve, sprinkle the toasted crumbs on top of the casserole.

 

Makes 4 servings

 

*Note: If raw cashews are unavailable, use roasted cashews and use less salt in

the recipe.

 

From Robin Robertson’s Fresh From the Vegetarian Slow Cooker

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