3
3 ratings

Soy-Free Vegan Mac and Cheese

Soy-Free Vegan Mac and Cheese
Lindsay S. Nixon

Soy-Free Vegan Mac and Cheese

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.

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

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. 

Nutritional Facts
Servings2
Calories Per Serving481
Total Fat6g9%
Sugar10gN/A
Saturated0.7g3.4%
Protein37g75%
Carbs81g27%
Vitamin A15µg2%
Vitamin B1221µg100%
Vitamin B626mg100%
Vitamin C0.3mg0.5%
Vitamin E0.4mg1.8%
Vitamin K10µg13%
Calcium79mg8%
Fiber13g53%
Folate (food)66µgN/A
Folate equivalent (total)66µg16%
Folic acid640µgN/A
Iron6mg33%
Magnesium198mg49%
Monounsaturated1gN/A
Niacin (B3)153mg100%
Phosphorus270mg39%
Polyunsaturated2gN/A
Potassium391mg11%
Riboflavin (B2)26mg100%
Sodium732mg31%
Thiamin (B1)26mg100%
Zinc10mg68%