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instant vegan mac and cheese
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4.86 from 35 votes

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!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Course, Side Dish, Snack
Cuisine: All
Keyword: instant vegan mac and cheese
Servings: 2 people
Calories: 531kcal
Author: Richard Makin

Equipment

  • High Speed Blender
  • Pots and Pans
  • Whisk

Ingredients

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

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 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.
    instant vegan mac and cheese
  • Whisk in the vegan butter until fully melted and combined then drain your pasta and add to the cheese sauce.
    instant vegan mac and cheese
  • For the crispy breadcrumb topping, follow the instructions in the notes above.
    instant vegan mac and cheese

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