Introduction #

There are lots of vegan mac & cheese recipes out there on the net. This one tastes exactly like the classic Kraft mac & cheese.

Recipe #

Double recipe (makes about 4 cups dry powder):

• 2 cup Cashews
• 1 cup Nutritional Yeast
• 1/2 C. Oat Flour == 2/3 c rolled oats
• 1/2 C. Tapioca Flour
• 2 table Paprika
• 2 table + 1 tea Date Sugar
• 2 table + 1 tea salt
• 2 table Onion Powder
• 2 tsp. Powdered Mustard

Single recipe (makes about 2 cups dry powder):

• 1 C. Cashews
• 1/2 cup Nutritional Yeast
• ¼ C. Oat Flour == 1/3 c rolled oats
• ¼ C. Tapioca Flour
• 1 table Paprika
• 1 table + 1/2 tea Date Sugar
• 1 table + 1/2 tea Salt
• 1 table Onion Powder
• 1 tsp. Powdered Mustard

Instructions #

Add all of the ingredients to a blender (or food processor) and process until a powder is formed. There should not be any discernible chunks or large granules of cashews, so for a food processor, this may take 3 to 4 minutes of processing.

How to use this mix #

Cook 1 cup of dry macaroni (130g) and drain.

Combine 1/3 cup mix with 2/3 c water. Whisk well. Either

• Bring to a boil and simmer for a minute
• Cook in microwave

Toss with hot cooked macaroni.

Variation: Instead of pasta, cheese-up your favorite vegetables.

Quesadilla Variation #

Mix 1-2 tablespoons of powder in a small bowl, gradually adding water until it reaches a toothpaste-like consistency. Spread this uncooked mixture onto tortillas. As you heat the tortillas in a pan, the filling will cook naturally. And there you have it–delicious quesadillas!