Vegan Macaroni and Cheese Mix – Pantry Staple
Adapted from Miyoko Schinner. Makes about 2.5 cups of mix. Here is a healthy vegan alternative to the kind of mac and cheese mix that comes in a box (like Kraft). It makes enough to coat the equivalent of 6-8 or more store-bought boxes instant macaroni and cheese.
- 1 cup cashews 1/2 cup hemp seeds can sub for ½ cup cashews
- 1 cup nutritional yeast
- ¼ cup oat flour
- ¼ cup tapioca flour
- 2 teaspoons paprika regular/smoked or a mix of both
- 1 tablespoon dry sweetener of choice sugar
- 2 teaspoons mustard powder
- 1 teaspoon turmeric
- ¼ teaspoon black pepper
- 2 teaspoons salt
- 2 teaspoons onion powder
Add all of the ingredients to a food processor or blender and process into a powder. It could take a few minutes of processing to get a uniform powder. The color should brighten into a vibrant yellow as you process.
Store in a jar or place into 1/3-1/2 cup portions in small containers. . Store in the pantry for a month or two or in the refrigerator for up to 6 months or freeze for longer!
To prepare your Mac and Cheese!
1 cup macaroni or pasta of choice
1/3-1/2 cup Vegan Macaroni and Cheese Mix
1 cup unsweetened non-dairy milk (soy, almond)
1-3 teaspoons white, rice, apple cider vinegar or lemon juice (to add some tang!)
Mac and Cheese cooking instructions
a. Cook your pasta to package directions & drain
b. Heat 1/3 cup of the mix with 1 cup non-dairy milk, whisking constantly until thickened. Lumps should diminish as the sauce thickens.
c. Stir in the cooked pasta.
d. Heat and serve!