Vegan Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegan mac and cheese made with a cashew-based sauce and nutritional yeast. Creamy and comforting, it delivers the familiar cheesy pasta dish without dairy or processed ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1½ cup raw cashews (soaked in water to soften for 4-8 hours)
- 1 medium white or yellow onion (diced)
- 3 garlic cloves (minced)
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- 1½ tablespoons tapioca starch (or arrowroot powder or cornstarch)
- 1¼ teaspoon sea salt (plus more to taste)
- Pinch of paprika
- 1½-1¾ cups filtered water
- 12 oz. cooked elbow or macaroni noodles (gluten-free if needed, see Notes)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 115mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 301mg
- Calcium
- 24mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.