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Vegan mac 'n' cheese

Makes 4 servings


  • 2 Tbsp. olive oil
  • 1 medium onion, finely chopped
  • 1 Tbsp. + 1 tsp. flour
  • 1 tsp. garlic powder
  • ¼ tsp. chili powder
  • ½ tsp. salt
  • ½ cup nutritional yeast
  • 1 cup unsweetened soy milk
  • 2½ cups uncooked macaroni noodles


Cook macaroni according to package directions.

In a small saucepot, cook onion in oil over medium heat until translucent. Make a roux by adding flour, garlic powder and chili powder to oil mixture, and stir until absorbed into the oil. Slowly add the milk, ¼-⅓ cup at a time, stirring occasionally until completely incorporated and thickened.

When noodles are cooked, drain and rinse under cold water. Set aside.

Stir nutritional yeast and salt into roux. Pour "cheese" mixture over macaroni noodles and serve immediately.

You can add your favorite fresh, frozen (thawed) or canned (drained) vegetable too!

Nutrition analysis per serving: 380 calories, 9 g fat, 57 g carbohydrate, 2 g fiber, 15 g protein, 340 mg sodium

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