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+ servings
5 from 4 votes
Vegan Greek Macaroni and Cheese
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Creamy cheese sauce, sauteed red onion and garlic, roasted tomatoes , spinach and kalamata olives!

Course: Main Course
Servings: 4
Calories: 420 kcal
Author: Lauren Hartmann
  • 1 Pound(16oz.) Grape tomatoes
  • 1 Tablespoon +2 teaspoons Olive oil
  • 1 teaspoon Salt
  • 12 Ounces Macaroni, regular or gluten free
  • 1/2 a Red onion, diced
  • 6 Cloves Garlic, chopped
  • 3 Tablespoons Vegan butter, I used Earth Balance
  • 3 Tablespoons All purpose flour
  • 2 1/2 Cups Non dairy milk, I used soy milk
  • 3 Tablespoons Nutritional yeast
  • 1/4 Cup Vegan Parmesan, I used Follow Your Heart
  • 1 Cup Frozen spinach, thawed and drained
  • 1 Cup Kalamata olives, chopped
  • Salt and pepper to taste
  • Fresh lemon juice(optional)
  • Vegan feta, I used Violife (optional)
  1. Preheat the oven to 400 degrees(F).

  2. Cut the grape tomatoes in half then put them on a large sheet pan. Drizzle with the 1 tablespoon of olive oil and the 1 teaspoon of salt. Toss together to coat the tomatoes.

  3. Roast the tomatoes for 15-17 minutes or until juicy and a bit brown.

  4. In the meantime, cook the pasta according to package directions.

  5. Now, make the cheese sauce. Heat the remaining 2 teaspoons of olive oil in a large non-stick skillet on medium high.

  6. Add the red onion and garlic. Saute for about 3-5 minutes or until the onion is translucent.

  7. Then add the vegan butter to the skillet. Stir it into the garlic and onions. Once it's melted, add the flour and stir together to make a roux. Simmer for another 1-2 minutes.

  8. Next, pour the non-dairy milk into the skillet and whisk to combine and make sure there are no lumps. Then whisk in the nutritional yeast, vegan Parmesan and a few pinches of salt and pepper. Reduce heat to medium low. Simmer the sauce, whisking frequently until it is nice and thick. 2-3 minutes.

  9. Then add the thawed, drained spinach to the sauce and stir to combine and simmer for another minute to heat up the spinach. Taste and adjust seasonings.

  10. When the pasta and tomatoes are done, drain the pasta and add it back to the pot, then pour in the roasted tomatoes, the "cheese" sauce and the olives. Stir to combine. Taste and adjust seasoning. Add some fresh lemon juice if desired.

  11. Serve with vegan feta on top if you wish!

Nutrition Facts
Vegan Greek Macaroni and Cheese
Amount Per Serving
Calories 420 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 5g25%
Cholesterol 6mg2%
Sodium 1379mg57%
Potassium 677mg19%
Carbohydrates 80g27%
Fiber 7g28%
Sugar 7g8%
Protein 22g44%
Vitamin A 5724IU114%
Vitamin C 14mg17%
Calcium 370mg37%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.