Soy-Free Vegan Mac and Cheese Recipe


Nutrition

Cal/Serving: 493
Daily Value: 25%
Servings: 2

High-Fiber
Fat8g13%
Saturated3g16%
Carbs79g26%
Fiber12g49%
Sugars12g0%
Protein37g74%
Cholesterol15mg5%
Sodium737mg31%
Calcium213mg21%
Magnesium175mg44%
Potassium413mg12%
Iron5mg27%
Zinc11mg70%
Phosphorus320mg46%
Vitamin A545IU11%
Vitamin C0mg1%
Thiamin (B1)26mg1731%
Riboflavin (B2)26mg1543%
Niacin (B3)153mg763%
Vitamin B626mg1293%
Folic Acid (B9)46µg11%
Vitamin B121µg12%
Vitamin D2µg0%
Vitamin E0mg2%
Vitamin K6µg8%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Soy-Free Vegan Mac and Cheese
Lindsay S. Nixon

A quick and easy vegan mac and cheese that doesn't use tofu — or fat! Miso can have soy in it, so be careful when selecting your miso if you have an allergy or dietary need (chickpea miso is soy-free!).

See all mac and cheese recipes.

3
Ratings6

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. 

Recipe Details

Click here to see more recipes from Happy Herbivore.

Servings: 2
Cuisine: American
Special Designations: Vegan, Vegetarian

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