Vegan Cheesy Shirataki Noodles

I normally only use konjac shirataki noodles for Asian-style dishes, but this one works too. If you are as big a fan of nutritional yeast as I am, you will love this simple, comforting recipe. You can make whatever modifications you want to the seasoning to suit your tastes and there are numerous ways you can jazz it up with add-ins. My favorite way to make it is with some roasted cauliflower, but you could add green peas, tempeh bacon, olives, broccoli, sundried tomatoes...really the options are endless! Of course, besides being vegan, this dish is low-cal, low-carb, and grain-free. Wahoo! This is definitely going to be a staple comfort food for me this winter!!


For:  1-2 Servings
  • 1 lb Bag Asian-style shirataki noodles
  • 1 Clove Garlic, minced
  • 1 tbsp Cider vinegar
  • 2 tbsp Cashew butter
  • 3-4 tbsp Light miso paste
  • 4 tbsp Nutritional yeast
  • 1 tsp Dijon mustard
  • 1 tsp Fresh lemon juice
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 Cup Cashew milk (or other non-dairy milk)
  • 1 tsp konjac powder


  1. Mix together all the ingredients for the sauce, except konjac powder, in a serving dish, and stir until smooth. Saute noodles in hot skillet with garlic, vinegar and add-ins, until hot. Add to serving dish and toss with sauce. Stir in konjac powder. Stuff into face.