Instant Vegan Mac and Cheese
INSTANT VEGAN MAC AND CHEESE POWDER WITH A BIG OL’ PUNCH OF CHEESY FLAVOUR! READY IN A PINCH AND ALWAYS SATISFYING – IT’S YOUR NEW FAVE MAC AND CHEESE RECIPE!
Servings: 2 people
High Speed Blender
Pots and Pans
For the Instant Vegan Mac and Cheese Powder
- 4 tbsp nutritional yeast
- 3 tbsp tapioca starch
- 1 tbsp corn starch
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp fine sea salt
- 1 tsp vegan lactic acid powder completely optional as I know it's tricky to source!
For Making the Vegan Mac and Cheese
- 200 g macaroni
- 350 ml plant milk unsweetened, I use soy milk
- 2 tbsp vegan butter
To Make the Instant Vegan Mac and Cheese Powder
To Make the Vegan Mac and Cheese
Boil the pasta in a large saucepan of salted water until al dente.
Meanwhile, combine the plant milk and 3 tbsp 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.
Whisk in the vegan butter until fully melted and combined then drain your pasta and add to the cheese sauce.
For the crispy breadcrumb topping, follow the instructions in the notes above.
Calories: 531kcal | Carbohydrates: 81g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 184mg | Potassium: 474mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1222IU | Vitamin C: 13mg | Calcium: 266mg | Iron: 2mg