Soy-Free Vegan Mac and Cheese

Soy-Free Vegan Mac and Cheese
Lindsay S. Nixon

Ingredients

  •   Salt, for cooking the pasta
  • 1 1/4 Cup  whole-wheat pasta
  • 1 1/4 Cup  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

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.

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. 

Nutrition

Calories per serving:

493 calories

Dietary restrictions:

High Fiber Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

25%

Servings:

2
  • Fat 8g 13%
  • Carbs 79g 26%
  • Saturated 3g 16%
  • Fiber 12g 49%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 2g
  • Polyunsaturated 1g
  • Protein 37g 74%
  • Cholesterol 15mg 5%
  • Sodium 737mg 31%
  • Calcium 213mg 21%
  • Magnesium 175mg 44%
  • Potassium 412mg 12%
  • Iron 5mg 28%
  • Zinc 11mg 70%
  • Phosphorus 320mg 46%
  • Vitamin A 85µg 9%
  • Vitamin C 0mg 1%
  • Thiamin (B1) 26mg 1,732%
  • Riboflavin (B2) 26mg 1,544%
  • Niacin (B3) 153mg 763%
  • Vitamin B6 26mg 1,293%
  • Folic Acid (B9) 46µg 11%
  • Vitamin B12 1µg 12%
  • Vitamin D 2µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 6µg 8%
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