Attention lazy cooks, travelers or anyone wanting a head start the perfect mac and cheese, zoodles and cheese or cauliflower and cheese.
Just add a few tablespoons to water or non-dairy milk and you are on your way to the perfectly balanced vegan cheese sauce.
Honest ingredients with added pumpkin for extra vitamins. Ready in five minutes!
Ingredients: Cashew whole nut, nutritional yeast, coconut powder, organic pumpkin powder, gluten free flour blend (rice, potato, tapioca, maize, buckwheat, xanthan gum), onion powder, garlic powder, Himalayan pink salt, date sugar, mustard powder, lemon pepper, paprika, turmeric, spices
Directions: Dissolve 1/3 cup of instant non dairy cheese powder into 1 cup of water or milk and 1 tablespoon of vegan butter in a saucepan over medium heat. Whisk and reduce heat to medium low until sauce starts to get thick. Stir in 1 1/2- 2 cups of cooked pasta of your choice and incorporate well and heat through for another two minutes. Let mac and cheese cool down before eating.
Stir in hot sauce for hot and spicy sauce
Mac and Greens: Add 1/4 cup sautéed kale or broccoli
Low Carb :Substitute zucchini noodles for macaroni
Allergens : nuts and mustard
Add more flavour and nutritional value to you mac & cheese with Moringa All-Purpose Seasoning.
In my 4 years of being vegan I've dreamt of eating Mac & Cheese - that wasn't possible until this entered my life. It's simple to make even for an amateur like me + tastes amazing served hot or chilled. My only criticism is that the pot doesn't last long enough!