Categories: Easy, Healthy Recipes for Kids and TeensKid Friendly RecipesKid-Friendly Dinner RecipesSavor and FlavorVegan Cheese-y DelightsVegan Dinner Recipes

Well-Crafted Vegan Macaroni and Cheese Mix

Unless you were raised by macrobiotic hippies, you’ve had it. I’ve had it. And there’s no shame in saying it— we’ve all had macaroni and cheese out of the box. My kids would plead with me to buy it, and I was thrilled when the vegan stuff came on the market. Maybe you don’t crave it anymore, but it sure is convenient to have some on hand for the kids or the babysitter. But there’s no need to buy it, because you can make the instant cheese sauce mix yourself in just a few minutes! It makes enough to coat the equivalent of 5 store-bought boxes instant macaroni and cheese.Reprinted by permission from The Homemade Vegan Pantryby Miyoko Schinner, © 2015. Photographs by Eva Kolenko, © 2015 Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Well-Crafted Vegan Macaroni and Cheese Mix
Recipe Type: Pantry staple
Cuisine: Vegan / healthy
Author: MIyoko Schinner
Prep time:
Total time:
Serves: 1 2/3 cups
Here's a healthy vegan alternative to the kind of mac and cheese mix that comes in a box. This one's based on cashews, nutritional yeast, and seasonings.
  • 1 cup cashews
  • 3/4 cup nutritional yeast
  • 1/4 cup oat flour
  • 1/4 cup tapioca flour
  • 1 tablespoon paprika
  • 1 tablespoon organic sugar
  • 2 teaspoons powdered mustard
  • 2 teaspoons sea salt
  • 2 teaspoons onion powder
  1. 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.
  2. 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.

How to use this mix
Cook 1 cup of dry macaroni according to package instructions and drain. Combine 1⁄3 cup mix with 1 cup water or unsweetened nondairy milk in a saucepan over medium-low heat. Whisk well and bring to a boil. Simmer for 1 minute, then toss with hot cooked macaroni.

This mix is also a great answer for turning yesterday’s leftovers into a quick casserole. Just combine leftover pasta, potatoes, or grains, some veggies, and any other odd scraps you think might be a good fit and mix it in a casserole dish with some of the cheese mix and water.

You can add additional spices and herbs if you wish. Then bake it all up into creamy goodness. You can also use the mix to make quick sauces for veggies or add it to soups for extra cheesy flavor and richness—it’s quite versatile.

Visit Miyoko Schinner at Artisan Vegan Life and find our more about her cultured nut products at Miyoko’s Kitchen.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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View Comments

  • I've been a vegan for 5 years but am new to vegan baking so I'm not sure if I got the recipe right. Is it supposed to be really thick? Mine also came out more of an orange-ish color, which I don't mind-it's about the taste.

    I'm going to try it again for sure, Mac N Cheese is just one of those comfort foods I gotta have every now and then.

  • This looks yummy! My question is about the nutritional yeast - I have both powder and flakes, and the measurements would def. be different for both. Can you please tell me whether this is meant to be flakes or powder? Thanks!!!

    Also curious to know whether anyone has added Earth Balance to this and how that went?

  • Thank you for sharing this! I've been looking for something mac n' cheesy to introduce to my niece who's 9, because she isn't interested in all the "weird stuff" she reads on store bought labels, and always asks me about what I eat as a vegan. This will help her enjoy a nutritious mac n' cheese while learning more about our crafty vegan ways ;)

  • I just made this and I followed everything in the recipe. Guessed I did it very well my daughter loved it she ate every bit in her plate. I used the bentilia pasta for a more healthy version. (well, atleast for me) Our family shared a happy meal today. I really appreciate this recipe.

    • Kristina, I don't think it would make that much difference, but most of the commercial brands look like small flakes. I hope this turns out well for you; a number of our readers love this recipe by Miyoko Schinner!

  • Would tumeric be a good substitute for powdered mustard if you're someone who loves tumeric? Or will the flavor not be properly "cheesy"?

    • Christina, I'm not sure turmeric would be a good sub — it has such an assertive taste. If you don't like/don't have/are allergic to mustard, simply leave it out ... I'm sure this recipe by Miyoko will still be good. VegKitchen readers love it!

  • Is there anything we can substitute for cashews? I'm allergic to cashews, but I don't want to change the taste too much.

  • This is the best vegan mac and cheese recipe I have ever made! Only suggestion for those making this is to not add as much non-dairy milk as it calls for... maybe 3/4th of a cup rather than one cup, I find one full cup makes the cheese choice sauce too watery. Miyoko should seriously box this up and sell it, it taste way better than any other box vegan mac and cheese currently on the market!

  • Can I use agar-agar powder as the thickener instead of tapioca flour? If so, how much should I use?