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 Pantry* by Miyoko Schinner, © 2015. Photographs by Eva Kolenko, © 2015 Published by Ten Speed Press, an imprint of Penguin Random House LLC.
- 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.
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!
24 Comments
Sam (the Quantum Vegan)
June 20, 2015 at 8:11 pmOh MY. Just one more reason why I desperately need this book. I not-so-secretly LOVED the “blue box” when I was a kid and this is just the thing to tap into those memories without all the junk…
Daniel
July 4, 2015 at 8:58 amHi is it possible to just add the powder right into the macaroni when it’s done cooking? Like you would from the blue box stuff?
Thanks, looks great!
Nava
July 6, 2015 at 8:19 amDaniel, I’m not sure about that; maybe try it with a little bit of the cooked macaroni to see if that works (you may need to add a bit of nondairy milk). Otherwise, I’d follow Miyoko’s instructions right below the recipe box for “how to use this mix.”
Cassidy
July 13, 2015 at 2:26 amWould this recipe be lacking if I were to leave out the sugar? Also, what exactly does the tapioca flour do? I’ve never heard of it.
Louise
August 25, 2015 at 4:47 amSo perfectly gooey and cheezy – made this tonight for kids and hubby and mixed through steamed broccoli florets. All gone, bowls licked clean. Thanks for publishing this recipe!!!
Nava
August 25, 2015 at 7:31 amThat’s an amazing endorsement of Miyoko’s recipe; thanks, Louise! Though it’s no surprise — Miyoko’s cheezy inventions are nothing short of brilliant.
susan
October 20, 2015 at 5:37 pmI made this tonight and it came out really well. I put breadcrumbs on top and baked it.
Cristina
October 20, 2015 at 8:04 pmFor those that inquired, you cannot add the mix directly to the pasta because the tapioca starch/flour (used as a thickener) needs to be activated over the heat. It took more like 3-4 mins to finally become a thick, creamy deliciousness. I made this but I think it’s missing something. Maybe some miso added to the milk/mixture before it’s heating up? Regardless, I’d make it again and again because it’s easy and tastes great.
Ryan Leemon
January 3, 2016 at 4:56 pmI’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.
Nava
January 3, 2016 at 9:44 pmRyan, if it came out thick, that’s the way the recipe’s author (Miyoko Schinner) intended. If too thick for your liking, you can always thin it out with a little unsweetened nondairy milk. Here’s another vegan mac and cheese on our site that’s super simple and very comforting! http://www.vegkitchen.com/recipes/vegan-macaroni-and-cheese/
Bettina Barbier
January 28, 2016 at 3:11 amThis 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?
Tim Hordo
August 18, 2016 at 11:47 amThank 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 😉
Nava
August 22, 2016 at 8:33 pmI hope your niece enjoys, this, Tim. You might also enjoy this fresh-made and super-simple mac and cheese: http://www.vegkitchen.com/recipes/vegan-macaroni-and-cheese/
Kris Becker
October 12, 2016 at 8:53 pmI 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.
Jessica
October 13, 2016 at 4:09 pmIs there something I can use in place of the oat flour? I can’t have oats
Nava
October 13, 2016 at 4:24 pmJessica, try quinoa flour or a gluten-free flour blend. Hope it works for you!
Kristina Brown
October 14, 2016 at 6:27 pmIs the amount for the nutriional yeast, powdered or flaked? thanks for your help!
Nava
October 15, 2016 at 1:18 pmKristina, 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!
Christina
October 16, 2016 at 2:41 pmWould tumeric be a good substitute for powdered mustard if you’re someone who loves tumeric? Or will the flavor not be properly “cheesy”?
Nava
October 16, 2016 at 4:54 pmChristina, 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!
Isabelle
December 6, 2016 at 2:29 pmIs there anything we can substitute for cashews? I’m allergic to cashews, but I don’t want to change the taste too much.
Nava
December 6, 2016 at 9:42 pmIsabelle, I’m not really sure … the only sub that might come close is blanched almonds, if you’re not allergic to other tree nuts. Otherwise you migh try a couple of our other mac and cheese recipes:
http://www.vegkitchen.com/recipes/vegan-macaroni-and-cheese/
http://www.vegkitchen.com/recipes/roasted-sweet-potato-mac-and-cheese/
Kathleen
April 18, 2017 at 2:12 pmThis 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!
Jenn
May 16, 2017 at 9:42 pmCan I use agar-agar powder as the thickener instead of tapioca flour? If so, how much should I use?