Looking for a plant-based/vegan backpacking recipe for mac n’ cheese?
Vegan ‘Cheese’ Sauce Mix
3 cup organic raw cashews
2 cup nutritional yeast
1⁄2 cup organic cornstarch
3 Tbsp onion powder (not onion salt)
3 Tbsp dried garlic
1 tsp fine sea 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.
Only a certain few will go for this recipe but hey, for those who are vegan, this may work for you. The “cheese” mix will work for topping a number of items from pasta to rice to using as a ‘gravy’ for other items.
For another take on cheeze sauce, see here.
Vegan One Pot Mac n’ ‘Cheese’
- ½ cup ‘cheese’ sauce mix
- 8-ounces small pasta shapes
- 5 cups water
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.