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
Calories: 531kcal
Equipment
- High Speed Blender
- Pots and Pans
- Whisk
Ingredients
For the Instant Vegan Mac and Cheese Powder
- 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 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 tablespoon vegan butter
Instructions
To Make the Instant Vegan Mac and Cheese Powder
- 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.
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 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.
- 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.
Nutrition
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