Vegan Mac and Cheese Powder
This Easy Vegan Mac and Cheese Powder is perfect to whip up mac and cheese within minutes when needed. It also makes a great gift! Add flavors and herbs for variations. Soyfree Vegan Mac and Cheese Mix Recipe. Glutenfree Nutfree Option.
Servings: 4 serves of third cup powder that serves 2-3
Calories: 164kcal
Ingredients
- ½ cup cashews raw, (see notes for nutfree)
- ½ cup nutritional yeast
- 3 tablespoon flour ( all purpose or use oat flour for glutenfree. rice flour will work too, but it adds a slight grittyness)
- 2 tablespoon tapioca starch or other starch
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon sugar
- 1.5 teaspoon salt (2 teaspoon for saltier or adjust later when you make the sauce)
- 2 to 3 teaspoon paprika , a mix of smoked and regular or all smoked
- ½ to 1 teaspoon black pepper
To make Mac & Cheese:
- 1 cup mac or other small pasta
- 1 cup non dairy milk or water
- ⅓ to ½ cup of mac and cheese powder from above
Instructions
To make the Powder Mix:
- Process everything in a food processor or blender until powdered. It takes 2-3 mins. Blend/process or a minute, scrape sides and blend again. (Check in between to feel the mixture if it is too gritty with pieces of nuts. Process more until the mixture becomes more powdery with just a slight grittyness.)
- Add other flavor profiles such as chipotle, cajun, garam masala and mix in (optional). See notes for options.
To make mac:
- Cook 1 cup of dry pasta according to instructions on the package in salted water. Drain and set aside.
- Combine ⅓ to ½ cup of mix with 1 cup of water or non dairy milk and 2-3 teaspoon olive oil or vegan butter (optional) in a saucepan or blend and add to saucepan for creamier, and bring to a boil. Add cooked pasta (and optionally sauteed veggies such as mushrooms, broccoli etc) and cook for a min, taste and adjust salt and flavor. (You can add 1 teaspoon miso or soy sauce and/or lemon juice for additional flavor. Garnish with oregano, pepper flakes if needed.) Cover and let sit for another 2 mins. (For saucier, use ½ cup mix. You can add a tablespoon more of the powder to the simmering sauce, if it isnt as thick as you like).
- To make cheese sauce to drizzle over roasted veggies or salad or baked potato, blend ½ cup mix with 1 cup non dairy milk.Add to a pan and bring to a boil. Simmer for a few mins to thicken.
- To Store: Store in a glass jar or ceramic airtight container. On the counter away from heat for upto a month. Refrigerate for freshness and longer life.
Video
Notes
Nutfree: Use ½ cup total flour(all purpose) instead of cashews.
A mix of ⅓ cup oat flour, 2 tablespoon rice flour and 1 tablespoon tapioca for glutenfree.
Or ¼ cup pumpkin seeds+ ⅓ cup total flour.
Also try my potato carrot cheese here
Chipotle Mac: Add 1 teaspoon chipotle pepper powder, 1 teaspoon smoked paprika and 1 teaspoon oregano.
Cajun/garam masala/Jerk Mac: Add 1 tablespoon cajun spice/garam masala/jerk seasoning to the mix. Sprinkle more on the cooked mac .
To bake into a casserole: Blend ½ cup of the mix with 1 ¼ cup non dairy milk. Combine in a casserole with cooked pasta and 1 tablespoon olive oil. Top with breadcrumbs, mined garlic, fresh herbs of choice and a drizzle of olive oil. Bake at 400 deg F for 20 mins.
To make a Queso style dip: Blend ½ cup of the mix with 1 cup non dairy milk, ½ teaspoon smoked paprika,½ teaspoon cumin. Bring to a boil to thicken, take off heat, fold in some salsa and chopped pickled jalapeno.
Nutrition is for a ⅓ cup of the mix(which serves 2 or more people depending on how you use it), does not include pasta. (makes 1 ⅓ cup) . For 1 individual serving, divide by 2.
Nutrition
Calories: 164kcal | Carbohydrates: 19g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 857mg | Potassium: 286mg | Fiber: 2g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 2.3mg