Vegan Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy vegan mac and cheese made from a cashew and potato sauce blended with nutritional yeast. Rich and cheesy-tasting despite being entirely plant-based, comfort food for everyone.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 lb elbow macaroni (cooked (or any pasta of choice))
- 2 medium yellow potatoes (peeled and cubed (about 1 cup))
- 2 medium carrots (peeled and cut into 1 inch pieces (about ½ cup))
- 1 small yellow onion (quartered)
- 2 large cloves of garlic (roughly chopped)
- 1 cup unsweetened non-dairy milk of your choice (I used almond milk )
- ¾ cup raw cashews (soaked for 2-4 hours or overnight)
- ⅓ cup nutritional yeast
- 1 Tablespoon lemon juice
- 1 ½ teaspoons sea salt (plus more to taste)
- 1 teaspoon dry mustard powder
- ¼ teaspoon turmeric powder (optional)
- ½ cup reserved pasta water
At a glance
PER SERVING · TIME 270M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 55mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 666mg
- Calcium
- 115mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 55MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.