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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 270.8
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 354.6 mg
  • Total Carbs: 50.5 g
  • Dietary Fiber: 8.8 g
  • Protein: 14.4 g

View full nutritional breakdown of Vegan Macaroni and Cheese calories by ingredient
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Vegan Macaroni and Cheese

Submitted by: ONCEAGAINAMANDA

Introduction

I can't claim this recipe as I found it on SusanV's blog: http://blog.fatfreevegan.com/. She has certainly made my transition to veganism much easier as I love all things cheese. Her recipes are amazing and comforting, so check them out. Even my DH liked this recipe. I added some frozen peas just for him. I can't claim this recipe as I found it on SusanV's blog: http://blog.fatfreevegan.com/. She has certainly made my transition to veganism much easier as I love all things cheese. Her recipes are amazing and comforting, so check them out. Even my DH liked this recipe. I added some frozen peas just for him.
Number of Servings: 8

Ingredients

    1.25 cups water
    1 cup plain soy milk
    .75 cup nutritional yeast
    3 Tb cornstarch
    1 Tb lemon juice
    1 tsp salt
    .5 tsp garlic powder
    1 tsp onion powder
    1 tsp dry mustard (the original calls for .5 tsp)
    .5 tsp paprika
    1 tsp tumeric (the original calls for .5 tsp)
    2 Tb Tahini
    1 tsp mellow white miso (or additional salt)
    black pepper and a pinch of cayenne to taste

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Directions

Makes about 8 1-cup servings.

1. Heavily salt a pot of boiling water. Cook pasta until al dente, reserving about a half cup of the pasta water.
2. While pasta is cooking, whisk remaining ingredients in a bowl. Once pasta is cooked and drained, mix sauce in with pasta on medium heat. Simmer until the sauce is bubbling and thickened. If sauce is too thick, thin down with some pasta water.



Number of Servings: 8

Recipe submitted by SparkPeople user ONCEAGAINAMANDA.






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Member Ratings For This Recipe

  • Personally, I'm not a huge fan but it isn't the worst thing I've had. Not much of a "cheesy" flavor, more of a spice/tahini sauce. - 8/13/12

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  • EXCELLENT! Susan V's blog calls for 2 cups uncooked macaroni. I used 2 Tbsp Kuzu instead of corn starch. It makes 8 servings that are 1/2 cup in size. It's very quick to whip up, very rich and flavorful. Thanks so much for sharing this wonderful recipe for a classic comfort food! - 9/9/11

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  • This is one of my favorites! I add spinach and broccoli and diced frozen onions and peppers. - 2/4/11

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  • Really great vegan mac and cheese! - 12/11/10

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  • How much pasta? - 11/15/10

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