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This Easy Vegan Mac and Cheese Powder is perfect to whip up mac and cheese within minutes when needed. It also makes a great gift! Add flavors and herbs for variations. Soyfree Vegan Mac and Cheese Mix Recipe. Glutenfree Nutfree Option. Jump to Recipe
You know when you need some mac and cheese fix super quickly and without having to think much about what to add when and how much! Or a Creamy Cheese Sauce to dip some veggies, This mix comes in handy!
Just mix or blend with non dairy milk, simmer and done. Add cooked pasta, sauteed veggies or salsa for a dip!
Saute some onion, garlic and veggies such as mushrooms to the cheese sauce for variation. Add some flavors such as chipotle pepper or cajun or garam masala. Play away!
You can use the mix to make a fabulous cheese sauce to dress roasted veggies or bowls or use as a dip! You can also make a casserole with it. Add more herbs of choice. Lots of options!
Vegan Mac and Cheese Powder
Ingredients
- 1/2 cup cashews, raw, (see notes for nutfree)
- 1/2 cup nutritional yeast
- 3 tbsp flour, ( all purpose or use oat flour for glutenfree. rice flour will work too, but it adds a slight grittyness)
- 2 tbsp tapioca starch or other starch
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground mustard
- 1 tsp sugar
- 1.5 tsp salt, (2 tsp for saltier or adjust later when you make the sauce)
- 2 to 3 tsp paprika, , a mix of smoked and regular or all smoked
- 1/2 to 1 tsp black pepper
To make Mac & Cheese:
- 1 cup mac or other small pasta
- 1 cup non dairy milk or water
- 1/3 to 1/2 cup of mac and cheese powder from above
Instructions
To make the Powder Mix:
- Process everything in a food processor or blender until powdered. It takes 2-3 mins. Blend/process or a minute, scrape sides and blend again. (Check in between to feel the mixture if it is too gritty with pieces of nuts. Process more until the mixture becomes more powdery with just a slight grittyness.)
- Add other flavor profiles such as chipotle, cajun, garam masala and mix in (optional). See notes for options.
To make mac:
- Cook 1 cup of dry pasta according to instructions on the package in salted water. Drain and set aside.
- Combine 1/3 to 1/2 cup of mix with 1 cup of water or (not hot) non dairy milk and 2-3 tsp olive oil or vegan butter (optional) in a saucepan or blend and add to saucepan for creamier, start heat over medium, and bring to a boil. Add cooked pasta (and optionally sauteed veggies such as mushrooms, broccoli etc) and cook for a min, taste and adjust salt and flavor. (You can add 1 tsp miso or soy sauce and/or lemon juice for additional flavor. Garnish with oregano, pepper flakes if needed.) Cover and let sit for another 2 mins. (For saucier, use 1/2 cup mix. You can add a tbsp more of the powder to the simmering sauce, if it isnt as thick as you like).
- To make cheese sauce to drizzle over roasted veggies or salad or baked potato, blend 1/2 cup mix with 1 cup non dairy milk.Add to a pan and bring to a boil. Simmer for a few mins to thicken.
- To Store: Store in a glass jar or ceramic airtight container. On the counter away from heat for upto a month. Refrigerate for freshness and longer life.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When the sauce is simmering, you can add additional flavors like some miso, lemon and/or soy sauce. Add some sriracha or chili garlic sauce or Gochujang for variation. Fold in some salsa and taco spice for a fajita style cheese sauce. Perfect to have around while travelling/camping!
If you want to use nuts other than cashews, such as almond, use a 1/3 cup nuts and add 2 tbsp more flour as most other nuts are not as creamy.
Tips to make a smooth cheese sauce
- You want to process or blend the mixture a few times with scraping and mixing in between. Check in between to feel the mixture if it is too gritty with pieces of nuts. Process more until themixture becomes more powdery with just a slight grittyness.
- Blend the mixture with the non dairy milk in a blender so the nuts blend in even more, before adding to the saucepan.
More gifts for the Holidays
- Cowboy Cookies in a Jar.
- Kitchari Mix in a Jar – Put in instant pot or saucepan and done.
Lets make this easy mac mix and gift it out to everyone who loves a good cheese sauce! This recipe is adapted from Miyoko’s Cheese Mix.
Above is scant 1/2 cup chipotle mac mix with non dairy milk. Below is 1/3 cup mac mix with water. 
This is so awesome, thank you so much! It’s no surprise that this is the best vegan cheese powder recipe on the internet, because your Indian Kitchen book is by far the best vegan Indian cookbook on the planet!
I especially like making Chili Mac & Cheese with it now, by adding sautéed bell pepper, onion and ground veggie burger patties, along with some chili powder, cumin and hot sauce.
Thank you for your kind comment, Richard!
I love your recipes! You’ve been inspiring my cooking for years. This recipe would be awesome with powdered coconut milk instead of the cashews.
Made this today. I am very excited. This is going to be a game changer for days when I dont have leftovers for lunch for the kids.
I’m so glad to hear!
Do you think that cassava flour would work? I’d like to make a jar for my daughter. She has to avoid all grains.
I have not used cassava flour in this recipe, but you could certainly try. The consistency might be a bit thicker.
Hi there, I am researching vegan recipes & stumbled upon yours. It sounds delicious and am considering making this and gifting the mix as a Christmas present. Just wondered, would you happen to know how long this dry mix will last on the shelf? Thanks!
The blend will keep well stored at room temperature in a sealed container for up to one month. Store in the refrigerator for up to 6 weeks or so.
Richa, this is amazing!! I have missed Mac & cheese since becoming vegan. Thank you for ALWAYS having nut free options ❤️🙏
Perfect. You’re so welcome.
I’ve tried literally dozens of vegan ‘mac and cheese’ powder recipes and this by far is the best of them all. The variations are also fantastic and give me ideas for my own. Currently I like to use all smoked paprika and also add 1 ts Ethiopian berbere that I get from Brundo. It it more complex with African herbs and a bit hotter than any berbere recipes I have tried. However, it has honey used in processing so is not vegan though. Oddly it is honey wine they use to make a paste with all of the ingredients that is then dried in the sun before made into a powder.
Yum! I love smoked paprika. Wow – you’re into your spices – that’s great!
MMMMmmm. Now I’m in the mood to try out some African spices!
Is salt the only sodium source in the dish?
I’m watching my sodium intake for medical reasons.
yes, and there’s some in the pasta as well
I didn’t know which powdered cheese sauce I would like best, so I did a side-by-side taste test of several from the internet. Yours won hands down! It was rich and creamy, it had that stretchy quality that dairy-made sauce does, (probably from the tapioca starch,) a pleasing, creamy color, and the best flavor! I don’t think anyone would be able to tell this from a homemade dairy-based
sauce. They’d certainly be able to tell it from a boxed mac and cheese sauce because those don’t taste like cheese. Thank you! I will be making a gigantic batch to keep in my freezer for every cheese sauce need.
Note: I used my Vita-Mix to make my test batch. The motor heated the powder so it stuck to the bottom of the blender. I’m sure the raw cashews had enough fat in them that they caused the powder to be slightly clumpy. The clumps disappeared when I cooked the sauce.
Really? I’m flattered.
Absolutely fantastic! Making as a powder is genius rather than soaking cashews. Fast and delicious. I will always make as a double batch. Who knew fake Mac and cheese could be this good!
Yay
I’ve never made non dairy cheese anything. Love this easy to make recipe. I used cashew flour (1/2 C) instead of cashews.
While I enjoy garlic, the next batch will have less than recommended. Might try adding turmeric.
Definitely like adding smoked Paprika!
all about the smoked Paprika!