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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 285.5
  • Total Fat: 9.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 672.6 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 10.3 g
  • Protein: 20.5 g

View full nutritional breakdown of vegan mac and cheese calories by ingredient
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vegan mac and cheese

Submitted by: SEPTEMBERKC


Number of Servings: 4

Ingredients

    8 ounces whole-grain pasta of choice
    optional topping not added into account:
    1 cup whole wheat panko or other bread crumbs
    1/2 teaspoon fine sea salt
    2 tablespoons extra-virgin olive oil

    for the sauce:
    1 cup nutritional yeast
    2 tablespoons arrowroot powder or any other flour
    1 teaspoon garlic powder
    2 cups water or unsweetened soy or other nondairy milk
    1 tablespoon tahini
    2 tablespoons nondairy butter
    1 teaspoon yellow mustard (optional)
    1 teaspoon chili powder (optional)

Directions

preheat the oven to 375f or 190c or gas mark 5. have ready an 8-in or 20cm square baking dish.
cook the pasta following the package directions. drain, but reserve 1/4 cup of the pasta water in case the pasta needs extra liquid after being combined with the sauce later.
to make the topping combine all the ingredients in a medium size bowl, stirring with a fork until the panko is coated with the oil. set aside.
to make the sauce place the yeast, arrowroot, garlic powder, salt, water and tahini in a medium size saucepan. whisk to combine. cook until the sauce thickens. whisk in the butter and mustard, if using. place the sauce and cooked pasta in the baking pan, stirring to combine. if the sauce is too thick, add the reserved pasta water.
sprinkle the topping over the pasta. cover with foil.
bake covered for 20 min fremove the foil and bake for 10 more min.

Serving Size: yield 4 about a cup

Number of Servings: 4

Recipe submitted by SparkPeople user SEPTEMBERKC.






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