Vegan Mac and not cheese
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 333.9
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 318.5 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 6.4 g
- Protein: 13.0 g
View full nutritional breakdown of Vegan Mac and not cheese calories by ingredient
Introduction
This doesn't have cheese in it?? And it's good for you???? This doesn't have cheese in it?? And it's good for you????Number of Servings: 8
Ingredients
-
3 small (1-3/4" to 2-1/2" dia.) Potato, raw
4 small (5-1/2" long) Carrots, raw
.5 medium (2-1/2" dia) Onions, raw
1 tsp Salt
1 tsp Garlic powder
1 tsp Onion powder
0.5 cup Cashew Nuts, Raw (by LORBILENKIN)
8 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
8 serving Elbow Macaroni, Kroger brand, 1 serv = 1/2 cup dry (by TREVA125)
Directions
Peel potatoes and cut into 1 inch pieces.
Boil potatoes for 2 minutes.
Peel carrot, chop and add to boiling potatoes.
Boil for 5 minutes.
Add onion to potatoes and carrots.
Boil for 7 minutes or until soft.
Remove vegetables from water, but reserve the water.
In a separate pot, start cooking the pasta.
In a blender, add cashews, cooked veggies, spices, and 1.5 cups of reserved boiled water.
Blend well and add to drained, cooked pasta.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LLAMAINGALOSHES.
Boil potatoes for 2 minutes.
Peel carrot, chop and add to boiling potatoes.
Boil for 5 minutes.
Add onion to potatoes and carrots.
Boil for 7 minutes or until soft.
Remove vegetables from water, but reserve the water.
In a separate pot, start cooking the pasta.
In a blender, add cashews, cooked veggies, spices, and 1.5 cups of reserved boiled water.
Blend well and add to drained, cooked pasta.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LLAMAINGALOSHES.