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Ingredients
US|METRIC
8 SERVINGS
- 8 cups water (to boil pasta)
- 1 pinch salt
- 16 oz. macaroni pasta (elbow, see notes)
- 2 Tbsp. vegan butter
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 cup vegan butter (plus 1 teaspoon to grease pan see notes)
- 6 Tbsp. chickpea flour (or your choice of flour)
- 14 oz. unsweetened coconut milk (see notes)
- 3 cups almond milk (see notes)
- 2 bouillon cubes (or 1 tablespoon of seasoned vegetable base)
- 1/2 cup vegan cream cheese
- 12 oz. silken tofu (see notes)
- 6 cups vegan cheese (shredded, divided, 3 eight-ounce bags see notes)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1/4 tsp. turmeric powder (optional)
- 1/4 tsp. liquid smoke (or ½ teaspoon smoked paprika optional)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories630Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol |
Sodium990mg41% |
Potassium870mg25% |
Protein25g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate73g24% |
Dietary Fiber3g12% |
Sugars27g |
Vitamin A35% |
Vitamin C15% |
Calcium80% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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