- 3 c organic raw cashews
- 2 c nutritional yeast
- 1⁄2 c organic cornstarch
- 3 T onion powder (not onion salt)
- 3 T dried garlic
- 1 t salt
- At home in a dry blender whirl the nuts till they are very fine. Add the other ingredients and blend well. Store tightly covered in your refrigerator for up to 2 months. To use: Add ½ cup mix to 1 cup of water in a small pot, whisk over heat till thickened. Salt to taste as desired.
http://blog.trailcooking.com/2012/07/13/new-recipe-vegan-mac-cheeze/ for another take on cheeze sauce.
Vegan One Pot Mac n’ ‘Cheese’
Quick vegan pasta
|1⁄2||c||‘cheese’ sauce mix (see note)|
|8||oz||small pasta shapes|
At home put the pasta in a sandwich bag and the sauce mix in a small bag. Bring 4 cups of the water to a boil in your pot. Cook pasta for time on pasta package. Turn the heat down to low and drain pasta carefully. Stash the pasta in a bowl. Add 1 cup water to the ‘Cheese’ mix in your pot. Turn up the heat on your stove and whisk till the sauce thickens up. Toss the pasta with sauce and serve.