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  • plantbaseddads

Well Crafted Mac and Cheese (Vegan, WFPB)


(From Chef Miyoko Schinner)

  • 1 cup cashews

  • ¾ cup nutritional yeast

  • ¼ cup oat flour

  • ¼ cup tapioca flour

  • 1 tablespoon paprika

  • 1 tablespoon organic sugar

  • 2 teaspoons powdered mustard

  • 2 teaspoons sea salt

  • 2 teaspoons onion powder


  • Add all of the ingredients to a food processor and process until a powder is formed. There should not be any discernible chunks or large granules of cashews, so this may take 3 to 4 minutes of processing.

  • Store this in a jar or portion out into 1⁄3-cup increments and put in ziplock bags and store in the pantry for a month or two or in the refrigerator for up to 6 months.

  • To prepare, cook about 6 oz of pasta to manufacturers specifications. Drain. Then, put 1 cup of plant milk in a saucepan and heat until just before simmering. Add 1/3 cup of the dry mixture to the milk and stir as you continue to heat the sauce until it turns thick and creamy, about 5 minutes. Turn off the heat, add the cooked pasta and mix. Serve. hot.

Link to YouTube video:

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