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 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 16g 25%
  • Carbs 158g 53%
  • Saturated 6g 32%
  • Fiber 25g 98%
  • Trans 0g
  • Sugars 23g
  • Protein 74g 149%
  • Cholesterol 31mg 10%
  • Sodium 1,473mg 61%
  • Calcium 427mg 43%
  • Magnesium 350mg 88%
  • Potassium 825mg 24%
  • Iron 10mg 55%
  • Zinc 21mg 141%
  • Phosphorus 639mg 91%
  • Vitamin A 1,091IU 22%
  • Vitamin C 1mg 1%
  • Thiamin (B1) 52mg 3,465%
  • Riboflavin (B2) 52mg 3,088%
  • Niacin (B3) 305mg 1,527%
  • Vitamin B6 52mg 2,587%
  • Folic Acid (B9) 92µg 23%
  • Vitamin B12 1µg 23%
  • Vitamin D 4µg 1%
  • Vitamin E 1mg 3%
  • Vitamin K 12µg 15%
  • Fatty acids, total monounsaturated 3g
  • Fatty acids, total polyunsaturated 2g
See detailed nutritional info Have a question about nutritional data? Let us know.

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