Soy-Free Vegan Mac and Cheese Recipe
Daily Value: 25%
|Folic Acid (B9)||46µg||11%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
- 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
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.
Special Designations: Vegan, Vegetarian
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