Vegan Mac & Cheeze
In a sandwich bag:
- 8 ounces small pasta shapes (preferably 7 minutes or less cook time)
- ¼ cup diced sun-dried tomatoes
- ¼ cup diced dried carrots
In a second sandwich bag:
- 6 Tbsp Raw Cashews, finely ground (a food processor works great)
- ¼ cup Nutritional Yeast
- 1 Tbsp organic cornstarch or favorite thickener
- 1½ tsp onion powder (not onion salt)
- 1½ tsp granulated garlic
- ½ tsp dry mustard powder
- ¼ tsp fine sea salt & ground black pepper
Also take (if desired):
- Packet of favorite hot sauce
There are two methods I cover – FBC Hybrid and two pot. It is up to you! FBC Hybrid is easiest but does require planning in advance. By using precooked and dehydrated pasta or whole grains you can save fuel and water on trail – and not have to worry about boil overs of starchy pasta water.
Two pot method (or one pot and a stove safe mug) –
Bring 4 cups water to a boil in a 2 Liter pot, add pasta and vegetables, turn stove down to just maintain a low boil, cook for time on package indicated. Carefully drain off water.
While the pasta is cooking add the sauce mix and 1 cup water to a second pot or mug, whisk or stir till smooth. As soon as the pasta comes off, put the pot on the stove. Bring to a boil, stirring constantly. Take and toss with the hot pasta, add hot sauce as desired and more salt, if needed.
FBC Hybrid method –
Precook and dehydrate your pasta at home, package as above, with the vegetables, in a quart freezer bag. In camp bring water to a boil, let sit for a minute. Put the freezer bag in a cozy, add water to cover (you will need 3 cups), seal and let rest for 10 minutes. Drain and proceed as above. If you make the sauce in a stove-safe mug you can toss the pasta and sauce in the freezer bag.