Incredible Vegan Mac and Cheese
Prep
10m
·
Cook
15m
·
Total
25m
About This Recipe
This incredible vegan mac and cheese recipe features a creamy, "cheesy" sauce made from nutritional yeast, cornstarch, and spices. Paired with non-dairy milk, butter, and elbow macaroni, this plant-based dish is a delicious and healthier alternative to traditional mac and cheese. Perfect for vegans and non-vegans alike.
Ingredients
(Servings:
4)
Scale
Convert
The “cheese” Powder
The Mac
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories438kcal21%
-
Fat15g23%
-
Saturated Fat5g25%
-
Carbohydrates60g20%
-
Fiber5g20%
-
Sugar4g8%
-
Protein14g28%
-
Cholesterol0mg0%
-
Sodium888mg37%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Instant Pot instructions: Add macaroni, 1 1/2 cups of water, and a pinch of salt to the Instant Pot. Cook for 3 minutes on high pressure. Use the Quick Release function to release the steam. Uncover and add in 1/2 cup non-dairy milk, 3 tablespoons of “cheese” powder, non-dairy butter, and stir. If the macaroni seems too liquidy, let the macaroni cook for a minute on the Sauté function until it begins to boil. Press cancel and give it a good stir. The macaroni will thicken as it sits. If the macaroni needs more milk, add in 1/4 cup at a time.
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