Vegan Mac n Cheese

Give the gift of food with this Vegan Mac n Cheese in a jar. Fast, easy, and delicious! From the new book, Vegan Food Gifts.

4.58 from 7 votes

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 339kcal

Author: Sarah McMinn

Ingredients

3 cups 15 ounces, (413 g) raw cashews
2 cups (240 g) nutritional yeast
½ cup (64 g) arrowroot powder
3 tablespoons (45 g) garlic powder
3 tablespoons (45 g) onion powder
1 tablespoon (18 g) sea salt
1 tablespoon (8 g) ground mustard seed
2 teaspoons paprika
1 teaspoon dried parsley
1 teaspoon dried green onion
½ teaspoon turmeric
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper or chili powder for less heat
¼ teaspoon ground cumin

Instructions

Using a very dry blender or a coffee grinder, grind cashews in small batches into a very fine powder. To a container with a tight fitting lid, add all other ingredients and shake vigorously until well mixed.
Package in clear cello bags or a jar with tight fitting lid.

Notes

Once opened, store in the refrigerator for up to a month, or freeze indefinitely.
To make mac and cheese: Add a heaping ½ cup full of mix to 1 cup of nondairy milk or water in a sauce pot and heat over medium, constantly stirring until thickened. Add to one pound of prepared pasta for instant mac and cheese!

Nutrition