Name: Vegan Mac and Cheese Powder
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 0.5 cup cashews (raw, (see notes for nutfree)); 0.5 cup nutritional yeast; 3 tbsp flour ((all purpose or use oat flour for glutenfree. rice flour will work too, but it adds a slight grittyness)); 2 tbsp tapioca starch (or other starch); 2 tsp garlic powder; 2 tsp onion powder; 1 tsp ground mustard; 1 tsp sugar; 1.5 tsp salt ((2 tsp for saltier or adjust later when you make the sauce)); 2 tsp paprika (a mix of smoked and regular or all smoked); 0.5 tsp black pepper; 1 cup pasta (mac or other small pasta); 1 cup plant milk (or water); 0.33 cup mac and cheese powder from above; 2 tsp olive oil ((optional)); 2 tsp vegan butter ((optional)); 1 tsp miso ((optional)); 1 tsp soy sauce ((optional)); null null lemon juice ((optional)); null null oregano ((optional)); null null pepper flakes ((optional)); null null chipotle ((optional)); null null cajun ((optional)); null null garam masala ((optional))

Instructions

Show units in method

1

Process cashews (0.5 cup), nutritional yeast (0.5 cup), flour (3 tbsp), tapioca starch (2 tbsp), garlic powder (2 tsp), onion powder (2 tsp), ground mustard (1 tsp), sugar (1 tsp), salt (1.5 tsp), 3 tsp paprika (2 to) and 1 tsp black pepper (0.5 to) in a food processor or blender until powdered. This takes 2-3 mins. Blend or process for min (1), scrape sides, and blend again. Continue until the mixture is powdery with only a slight grittiness.
2

Optionally, add other flavor profiles such as [chipotle], [cajun], or [garam masala] and mix in. See notes for variations.
3

Cook pasta (1 cup) according to package instructions in salted [water]. Drain and set aside.
4

Combine 0.5 cup of mac and cheese powder from above (0.33 to) with plant milk (1 cup) or water (1 cup) and optionally 3 tsp olive oil (2 to) or 3 tsp vegan butter (2 to) in a saucepan. Bring to a boil over medium heat, then add cooked [pasta] (and optionally sautéed [veggies] such as [mushrooms] or [broccoli]). Cook for min (1), then taste and adjust [salt] and flavor. Optionally, add miso (1 tsp) or soy sauce (1 tsp) and/or [lemon juice] for additional flavor. Garnish with [oregano] or [pepper flakes] if desired. Cover and let sit for another mins (2).
5

To make a cheese sauce for drizzling over roasted [veggies], salad, or baked potatoes, blend of mac and cheese powder from above (0.5 cup) with plant milk (1 cup). Add to a pan and bring to a boil. Simmer for a few minutes to thicken.
6

Store the mix in a glass jar or ceramic airtight container. Keep on the counter away from heat for up to month (1). Refrigerate for extended freshness.