Vegan Mac and Cheese - Instant Mix

4.88 from 8 votes

Vegan mac and cheese instant mix! Ready in just a few seconds and stores in the cupboard for any mac emergency!

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: All

Keyword: instant vegan mac and cheese, mac and cheese instant mix, vegan mac and cheese

Servings: portions

Calories: 402kcal

Author: Richard Makin

Place all the ingredients into a high-speed blender and pulse until the mixture is finely powdered. Remove from the blender and store in an airtight jar for up to 6 months.
4 tablespoon nutritional yeast, 3 tablespoon tapioca starch, 1 tablespoon corn starch, 2 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon mustard powder, 1 teaspoon fine sea salt, 1 teaspoon vegan lactic acid powder (optional)

Boil the pasta in a large saucepan of salted water until al dente.
200 g macaroni
Meanwhile, combine the plant milk and 3 tablespoon mac and cheese powder in a medium saucepan and place over medium/low heat. Whisk constantly until the mixture thickens dramatically and resembles a cheese sauce.
350 ml plant milk
Whisk in the vegan butter until fully melted and combined then drain your pasta and add to the cheese sauce.
2 tablespoon vegan butter
For the crispy breadcrumb topping, follow the instructions in the notes above.