So much better than anything you can buy in a box, and easy to boot!
from The Homemade Vegan Pantry, via The Sexy Vegan
Unless you were raised by macrobiotic hippies, you’ve had it. I’ve had it. And there’s
no shame in saying it— we’ve all had macaroni and cheese
out of the box. My kids
would plead with me to buy it, and I was thrilled when the vegan stuff came on the
market. Maybe you don’t crave it anymore, but it sure is convenient to have some on
hand for the kids or the babysitter. But there’s no need to buy it, because you can
make the instant cheese sauce mix yourself in just a few minutes! This version is richer
than the variation that follows, utilizing glorious cashews.
| Servings |
| 5 "boxes" worth (1 2/3C) |
|
|
|
|
Unless you were raised by macrobiotic hippies, you’ve had it. I’ve had it. And there’s
no shame in saying it— we’ve all had macaroni and cheese
out of the box. My kids
would plead with me to buy it, and I was thrilled when the vegan stuff came on the
market. Maybe you don’t crave it anymore, but it sure is convenient to have some on
hand for the kids or the babysitter. But there’s no need to buy it, because you can
make the instant cheese sauce mix yourself in just a few minutes! This version is richer
than the variation that follows, utilizing glorious cashews.
|
Ingredients
- 1 C cashews
- 3/4 C nutritional yeast
- 1/4 C oat flour
- 1/4 C tapioca flour
- 1 T paprika
- 1 T sugar
- 2 tsp powdered mustard
- 2 tsp sea salt
- 2 tsp onion powder
Servings: "boxes" worth (1 2/3C)
Instructions
- 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 Well-Crafted Macaroni & Cheese 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.
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