Soy-Free Vegan Mac and Cheese
- 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.
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.
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