So Much Cheese – Instant Mac-N-Cheez Mix

So Much Cheese

January 18, 2025

Carolyn Strickland

✓ 1 cup cashews
✓ 1⁄3 cup rolled oats
✓ 3⁄4 cup nutritional yeast
✓ 1⁄4 cup tapioca flour
✓ 1 tablespoon paprika
✓ 1 tablespoon dried date powder (aka date sugar)
✓ 2 teaspoons powdered mustard
✓ 1 teaspoons iodized sea salt (optional)
✓ 2 teaspoons onion powder
✓ Optional ingredients (but recommended for a more tangy, cheesy flavor) 1⁄2 to 1 tsp vegan lactic acid powder 1⁄2 tsp dehydrated lime powder

Add all of the ingredients to a food processor or high speed dry blender and process until a powder is formed.
There should not be any chunks or large granules of cashews. This may take 3 to 4 minutes of processing, starting and stopping to scrape down the sides. (Don’t over-processes and let it get warm, or you might accidentally make cashew butter!)
Store powder in a jar or portion out into 1Ú3-cup increments and store in the refrigerator for up to 6 months.

How to use instant Mac-N-Cheez Mix

Cook 1 cup of dry macaroni according to package instructions and drain. Combine
1Ú3 cup mix with 1 cup unsweetened non-dairy milk (soy works really well) in a
saucepan over medium heat. Whisk well and bring to a boil. Simmer for 1 minute,
then toss with hot cooked macaroni.

So Much Cheese – Instant Mac-N-Cheez Mix

So Much Cheese – Instant Mac-N-Cheez Mix

So Much Cheese

So Much Cheese

Carolyn Strickland

Carolyn Strickland

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