Ingredients
Vegan Mac & Cheese Powder
- ¾ cup nutritional yeast
- 2 tbsp plain flour
- 1 ½ tsp salt
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp onion powder (or granules)
- 1 tsp smoked paprika
- ¼ tsp black pepper (ground)
- ¼ tsp turmeric (for color)
Macaroni and Sauce
- 2 ½ cups macaroni (uncooked, ½ cup per person)
- 1 ⅔ cups plant milk (⅓ cup per person)
- 1 cup Vegan Mac & Cheese Powder (3 tbsp per person)
- 2 tbsp olive oil (1 tsp per person)
- 1 tbsp lemon juice (½ tsp per person)
Instructions
- Prepare the cheese powder: Measure and mix together the nutritional yeast, plain flour, salt, sugar, garlic powder, onion powder, smoked paprika, black pepper, and turmeric in a bowl until fully combined.
- Store the powder: Transfer the cheese powder into a dry jar and keep it in a cool, dark place for long shelf life.
- Cook the pasta: Boil the macaroni according to package instructions until al dente. Drain the water, reserving some if you do not have plant milk available.
- Combine sauce ingredients: Return the drained pasta to the saucepan. Add the plant milk (or reserved pasta cooking water), prepared vegan cheese powder, olive oil, and lemon juice.
- Thicken the sauce: Stir the mixture over low heat continuously until the sauce thickens and coats the pasta with a creamy consistency.
Notes
- The vegan mac & cheese powder can be made in bulk and stored for future use.
- If plant milk is not available, use reserved pasta cooking water as a substitute for a camping-friendly version.
- Adjust seasoning to taste, adding more salt or lemon juice if desired.
- Use gluten-free pasta to make this recipe gluten-free.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan, American Comfort Food
- Diet: Vegan
