Transform your mac and cheese into a creamy, flavorful plant-based delight with this homemade cheese powder! Perfect for recreating that classic, comforting taste of boxed mac and cheese, this dairy-free alternative is made with nutritional yeast, cashews, and a blend of spices. It’s not only delicious but also packed with nutrients, making it a healthier choice for your favorite comfort food. Simply mix the powder with non-dairy milk to create a rich, velvety cheese sauce that coats every bite of pasta beautifully. Enjoy a guilt-free, plant-based version of mac and cheese that’s easy to make and perfect for any occasion!
Cheese Powder Ingredients
1 cup Nutritional Yeast
1 cup Raw Cashews
1/4 cup Tapioca Flour (or Cornstarch)
2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
1 Tablespoon Paprika
1 Tablespoon Sea Salt (or to taste)
1 tsp Turmeric Powder (for color)
1/4 tsp ground Black Pepper (optional)
Cheese Powder Instructions
Place the raw cashews in a high-speed blender or food processor. Blend until they form a fine powder. Be careful not to over-blend as it can turn into cashew butter.
Add the nutritional yeast, tapioca flour (or cornstarch), onion powder, garlic powder, paprika, sea salt, turmeric powder and ground black pepper to the blender with the cashew powder.
Blend all the ingredients together until you have a fine, smooth powder. This should take a few minutes to ensure all the ingredients are well combined. Be sure to stop the blender and scrap down the sides and under the blades where the mix might get trapped.
Transfer the plant-based cheese powder to an airtight container. Store in a cool, dry place until ready to use.
How to Use:
Ingredients
2 cups Dry Elbow Pasta (or small pasta of choice)
1-1/2 cup unsweetened Plant Based Milk (or less for thicker sauce)
1/2 cup Cheese Powder (or more to taste)
1/2 cup Plant Based Cheddar Cheese (optional, for a more velvety mac)
salt and pepper to taste
Mac & Cheese Instructions
To Prepare Mac and Cheese
Cook 8 ounces (2 cups) of pasta according to the package instructions to al dente. Drain and set aside.
In a large pot, add 1-1/2 cups of unsweetened plant based milk (such as almond, soy, or oat milk). Heat over medium heat until warm.
Gradually whisk in the cheese powder, stirring continuously until the powder is fully dissolved and the sauce thickens. This should take about 3-5 minutes. Turn off burner.
Add the cooked pasta to the pot with the cheese sauce. Stir well to ensure the pasta is evenly coated with the sauce. Fold in the optional plant based cheddar cheese, if using.
Serve immediately and enjoy your plant-based mac and cheese!
Note: this pasta is delicious on its own using the cheese powder; the extra plant based cheese is not necessary. Using it will just make it taste more decadent.
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