Vegan Spinach Alfredo Casserole

Vegan Spinach Alfredo

While I was in Chicago last month I did most of the meal prep for my family. I wanted to be sure I had vegan food to feed myself and my family, one of which was recovering from surgery. Because most of them weren’t regularly vegan I also wanted to be sure they didn’t feel “deprived”. I showed my daughter an email I received about this dish and she requested that I make it. It was delicious! So delicious I made it twice. It comes from the book Vegan Casseroles: Pasta Bakes, Gratins, Pot Pies, and More by Julie Hassan. I am looking forward to trying more of the recipes.

I was thrilled to hear some family members say they would be happy to eat like this if I was there to cook all the time. They were satisfied by this and all of the meals I served. Vegan food can be very delicious if you know what to do, have the right ingredients, and take the time to make food from scratch. (Which is a key to great food of all types! More on that another day.)

Here is my version of Julie’s Creamy Spinach Florentine recipe. It is not difficult but it does take a bit of time. The results are worth it.

Creamy Spinach Florentine
Prep time
Cook/Dehydrate time
Total time
A creamy and satisfying casserole. It takes a bit of time but is worth it!
Recipe type: Main
Cuisine: Comfort Food
Serves: 4-6 servings
  • 8 ounces dried macaroni or other pasta
  • 1 ½ - 2 lbs fresh spinach (or 1 10-oz bag frozen spinach, thawed and liquid drained)
  • 1 recipe Alfredo Sauce
  • 2 tablespoon Dijon mustard
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon granulated onion
  • ¾ teaspoon freshly grated nutmeg
  • Salt and pepper to taste

Alfredo Sauce
  • 21/2 cups plain unsweetened almond, soy or other vegan milk
  • ½ cup water
  • ½ cup raw unsalted cashews
  • 2 tablespoons nutritional yeast flakes
  • 3 tablespoons oat flour
  • 2 tablespoons cornstarch
  • 11/4 teaspoons fine sea salt, or more to taste
  • 1 teaspoon granulated onion
  1. Preheat the oven to 400°F. Grease an 8-inch square glass or ceramic baking dish.
  2. Cook pasta according to package directions until al dente.
  3. Drain the pasta well and transfer to a large bowl.
  4. While the pasta is still hot, add the spinach to the pasta.
  5. Mix well to wilt the spinach and distribute through the pasta.
  6. Add the sauce and mix until the pasta is thickly coated.
  7. Add Dijon mustard, nutritional yeast, granulated onion, and nutmeg.
  8. Stir well.
  9. Add salt and pepper, and adjust seasonings to taste.
  10. Pour into your baking dish.
  11. Bake for 20 to 30 minutes, or until hot and bubbly around the edges.

Alfredo Sauce
  1. Place ingredients in a high-speed blender.
  2. Blend the mixture until very smooth.
  3. Pour in to a large saucepan and place over medium-high heat.
  4. Bring to a simmer, whisking continuously.
  5. Reduce the heat slightly and cook, whisking continuously until thickened, about 5 to 10 minutes.

How does your non-vegan family react to your vegan meals?

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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Helping my coaching clients go from vegan wanna-be to Unshakably Vegan! From meal-time boredom to loving what they eat. From self-sabotage to taking control. From tempted by all the wrong choices in their non-vegan world to making the right decisions. And from sick and tired to vibrant and healthy. Discover your personal recipe for success and abundant health! BE UNSHAKABLE!

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