- 1 cup cashews
- ¾ cup nutritional yeast
- ¼ cup oat flour
- ¼ cup tapioca flour
- 1 tablespoon paprika
- 1 tablespoon organic sugar
- 2 teaspoons powdered mustard
- 2 teaspoons sea salt
- 2 teaspoons onion powder
- Add all of the ingredients to a food processor and process until a powder is formed. There should not be any discernible chunks or large granules of cashews, so this may take 3 to 4 minutes of processing.
- Store this in a jar or portion out into 1⁄3-cup increments and put in ziplock bags and store in the pantry for a month or two or in the refrigerator for up to 6 months.
How to use this mix
Cook 1 cup of dry macaroni according to package instructions and drain. Combine 1⁄3 cup mix with 1 cup water or unsweetened nondairy milk in a saucepan over medium-low heat. Whisk well and bring to a boil. Simmer for 1 minute, then toss with hot cooked macaroni.
This mix is also a great answer for turning yesterday’s leftovers into a quick casserole. Just combine leftover pasta, potatoes, or grains, some veggies, and any other odd scraps you think might be a good fit and mix it in a casserole dish with some of the cheese mix and water.
You can add additional spices and herbs if you wish. Then bake it all up into creamy goodness. You can also use the mix to make quick sauces for veggies or add it to soups for extra cheesy flavor and richness—it’s quite versatile.
Read more at http://www.vegkitchen.com/kid-friendly-recipes/well-crafted-vegan-macaroni-and-cheese-mix/#Hqwq3YuwbHXWbW8H.99