Mac and Cheeze

bag of vegan cheese powder

This is a great general use powder to make a quick and tasty Vegan Mac’n’Cheeze. Do up a bunch of this and have it on hand for when that craving hits you and then you can have mac’n’cheeze in minutes.

Don’t forget to experiment and add other herbs and spices to this as well as different veggies and faux meats. One example is the Vegan Beefaroni I made, it’s delicious.

Mac No Cheese Powder

Powder you can prep ahead of time so that you can make a quick mac'n'cheeze anytime you want.
Prep Time2 mins
Cook Time10 mins
Cuisine: vegan, vegitarian
Keyword: beefaroni, knockoff, pasta
Servings: 5 1/4 cup recipe portions (servings)
Calories: 127kcal

Equipment

  • blender, preferrably a highspeed one.

Ingredients

Mac No Cheese Powder

  • 1/2 cup cashews, raw
  • 1/2 cup nutritional yeast
  • 3 tbsp flour
  • 2 tbsp tapioca starch
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground mustard
  • 1 tsp salt
  • 2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp turmeric powder

To Make Mac'n'Cheeze

  • 1 serving dry pasta
  • 1/2 cup non-dairy milk
  • 1/4 cup cheeze powder from above

Instructions

Mac No Cheese Powder

  • 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.

Mac'n'cheeze

  • Cook 1 serving of dry pasta according to instructions on the package. Drain and set aside.
  • Combine 1/4 cup of mix with 1/2 cup of plant milk in a saucepan or stir while heating until thinkened. Add cooked pasta (and veggies, optional but recommended) and combine, taste and adjust salt and pepper.
  • To make cheese sauce to drizzle over roasted veggies or salad or baked potato, blend 1/2 cup mix with 1 cup plant milk, heat to thicken and pour over veggies.
  • To Store: Store in an airtight container.

Nutrition

Serving: 0.25cup | Calories: 127kcal | Carbohydrates: 14g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 469mg | Potassium: 227mg | Fiber: 2g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg