Vegan Mac and Cheese
(dairy-free 'cheese sauce')
1 servings of vegan mac and cheese ((dairy-free 'cheese sauce')) contains 638 Calories. The macronutrient breakdown is 61% carbs, 28% fat, and 11% protein. This is a good source of protein (39% of your Daily Value) and fiber (42% of your Daily Value).
- Makes
- 6 servings
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
Ingredients
Directions
- Soak Cashews for 2-3 hours (or better overnight), then drain. (Optionally, you can also boil the cashews for 10 minutes or simply use store-bought cashew butter).
- Chop potatoes, carrots, onion, and garlic and cook/boil for about 10 minutes, or until the vegetables are soft enough to blend.
- In the meantime, cook pasta 'al dente' according to package instructions. Drain afterward.
- As soon as the vegetables are soft enough to blend, remove them with a slotted spoon from the cooking water and blend them with 175 ml of that cooking water along with the remaining ingredients in a blender for about 2 minutes until smooth and creamy. (The consistency of the sauce depends on the amount of the liquid).
- Pour the sauce over your cooked noodles. (Heat up again, if you like).
- Serve your mac and cheese with red pepper flakes and fresh parsley in a pasta dish.
- As an option, you can place the noodles in a baking dish, sprinkle with bread crumbs and bake at 180 degrees for about 15 minutes.
- Enjoy!
- Recipe by: Bianca Zapatka (source: https://biancazapatka.com/en/vegan-mac-and-cheese-vegan-cheese-sauce/)
Nutrition Facts
For 1 servings of vegan mac and cheese (234g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 638 | |
| Fats | 25g | 32% |
| Saturated fats | 1g | 7% |
| Trans fats | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 73mg | 3% |
| Carbs | 122g | 44% |
| Net carbs | 110g | |
| Fiber | 12g | 42% |
| Sugar | 3g | |
| Protein | 22g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 3g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 1g | 7% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |
