Vegan Mac & Cheese
Mac and cheese no longer has to be off the menu if you don't do dairy. A blend of hearty cauliflower, butternut squash, cashews and nutritional yeast gives this vegan macaroni and cheese the gooey, cheesy texture and flavor of traditional mac, without a bit of dairy!
Source: EatingWell.com, March 2019
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Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Prepare through Step 5. Refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes.
Learn more about how to make this vegan mac & cheese.
Nutrition Facts
Serving Size: 1 cup
Per Serving:
342 calories; protein 12.9g; carbohydrates 48.1g; dietary fiber 7.7g; sugars 3.4g; fat 13g; saturated fat 2.1g; vitamin a iu 3375.4IU; vitamin c 18.5mg; folate 49mcg; calcium 42.6mg; iron 3.8mg; magnesium 125.3mg; potassium 462.1mg; sodium 449.3mg; thiamin 1.9mg.
Exchanges:
2 1/2 fat, 2 1/2 starch, 1/2 vegetable