Oh My Veggies · by Nicole★ 5.0 (163)
Vegan Mac and Cheese
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 35%
CARBS 81G63% OF CAL
8G FIBER7G SUGAR66G OTHER
FAT 13G23% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan mac and cheese loaded with hidden vegetables but creamy and delicious. Made with a cashew-based sauce, ready in under 30 minutes.
mainamericanpasta🥄 saucepan🌀 blenderdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup potato (200g, peeled and chopped)
- 1 cup cauliflower (100g, roughly chopped)
- 1 cup butternut squash (butternut pumpkin) (200g, peeled and chopped)
- 2 garlic cloves
- 2 tbsp shallot (peeled and roughly chopped)
- 1/2 cup cashews
- 1/4 cup nuritional yeast
- 1 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 1 tbsp white miso
- 1 tbsp lemon juice
- 10 oz macaroni (300g)
- salt and pepper (to taste)
- baby spinach or arugula (rocket) (optional)
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 35%
CARBS 81G63% OF CAL
8G FIBER7G SUGAR66G OTHER
FAT 13G23% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 360mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 907mg
- Calcium
- 57mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 360MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.