Vegan Macaroni and cheese
Saute onion on medium heat in non-stick skillet with a little water or low sodium vegetable broth for 5 minutes, until translucent.
In a food processor, combine the onions, cashews, lemon juice, water, and salt.
Gradually blend in roasted red peppers, nutritional yeast, garlic powder, and onion powder.
Thoroughly toss the sauce with the pasta.
Bake in oven for 20 minutes until golden brown on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 673 | ||
Calories from Fat: 164 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 313.6mg | 11 % | |
Potassium 782mg | 21 % | |
Total Carbohydrate 106g | 31 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 98.1g | ||
Protein 24.7g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 673
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