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    You are in: Home / Recipes / Potato / Carrot Macaroni & "cheese" Recipe
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    Potato / Carrot Macaroni & "cheese"

    Average Rating:

    4 Total Reviews

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    • on March 09, 2009

      I have made at least 20 different vegan mac and cheeses. This one is about average. It's got a wonderful, creamy texture, but I found it to be a little bland. Needs more cheese flavor! Sadly, my search for REALLY GOOD vegan mac and cheese continues.

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    • on February 23, 2009

      What a wonderful treat! My son is allergic to dairy, egg, and soy, and misses creamy mac and cheese. I was so surprised when we made this dish. His eyes literally rolled back in his head when he took his first bite. Even my daughter and I (who are not vegan) loved the flavor and texture. We will definitely be having this on a regular basis. THANK YOU!

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    • on March 03, 2008

      Excellent vegan cheese. Looks like gooey melted cheese. Tastes great and easy to make. We didn't put it in the oven; just mixed and served. My boys all loved it. The cheese would work good on Mexican dishes or enchiladas as well.

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    • on December 06, 2004

      Thank you for this recipe Strudles! The last time I tried a nutritional yeast "cheese" recipe I could only eat it by reminding myself that it was good for me. But this recipe actually tastes good! I didn't have any poultry seasoning so I used some thyme and pepper which were the closest things I had. Also used crushed garlic instead of the garlic salt, and forgot to add more salt, so I ended up salting my servings as I ate them (you're right, the sauce really should be a bit on the salty side before mixing with the pasta).

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    Nutritional Facts for Potato / Carrot Macaroni & "cheese"

    Serving Size: 1 (404 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 710.7
    Calories from Fat 187
    Total Fat 20.8 g
    Saturated Fat 2.8 g
    Cholesterol 0.0 mg
    Sodium 339.4 mg
    Total Carbohydrate 112.7 g
    Dietary Fiber 12.9 g
    Sugars 5.2 g
    Protein 21.0 g

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