Soy-Free Vegan Mac and Cheese Recipe

Oct 03, 2012 @ 4:55 PM
Posted by Lindsay S. Nixon, Special Contributor

Nutrition

Cal/Serving: 475
Daily Value: 24%
Servings: 2

High-Fiber
Vegetarian

Fat	9g	14%
Saturated	4g	18%
Carbs	79g	26%
Fiber	10g	40%
Sugars	9g	0%
Protein	29g	57%
Cholesterol	15mg	5%
Sodium	740mg	31%
Calcium	223mg	22%
Magnesium	128mg	32%
Potassium	715mg	20%
Iron	4mg	20%
Zinc	5mg	34%
Vitamin A	545IU	11%
Vitamin C	0mg	1%
Thiamin (B1)	4mg	256%
Riboflavin (B2)	2mg	96%
Niacin (B3)	16mg	80%
Vitamin B6	1mg	37%
Folic Acid (B9)	784µg	196%
Vitamin B12	1µg	12%
Vitamin D	2µg	0%
Vitamin E	0mg	2%
Vitamin K	6µg	8%
Fatty acids, total monounsaturated	3g	0%
Fatty acids, total polyunsaturated	1g	0%

See Detailed Nutritional Info

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INGREDIENTS

Salt, for cooking the pasta
1 1/4 cups whole-wheat pasta
1 1/4 cups non-dairy milk
1/3 cup nutritional yeast
2 tablespoons yellow miso paste
2 tablespoons cornstarch
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon turmeric

DIRECTIONS

Bring a large pot of salted water to a boil over high heat.

Cook the pasta according to the package directions, immediately drain, rinse with cold water, and set aside. Whisk all of the remaining ingredients together in a saucepan over medium heat. Bring to a near boil and reduce the heat to low. Stirring occasionally, allow the sauce to thicken. Combine with the macaroni, stirring to coat.