Homemade Vegan Mac and Cheese Powder
Makes about 1 cup of powder which is enough for 4 cups of uncooked macaroni noodles (about 4 boxes). But feel free to multiply or reduce the recipe as you see fit. Then just store your jar of Homemade Vegan Mac Cheese Powder in your pantry until ready for use.
Makes about 1 cup of powder which is enough for 4 cups of uncooked macaroni noodles (about 4 boxes). But feel free to multiply or reduce the recipe as you see fit. Then just store your jar of Homemade Vegan Mac Cheese Powder in your pantry until ready for use.
- 1 tablespoon white sugar
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon lemon pepper
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 1/2 teaspoon turmeric
- 3/4 cup nutritional yeast
- 1/2 cup all-purpose flour ((sub whole wheat or all-purpos
- 1 cup uncooked macaroni noodles ((gluten-free if prefer
- 3/4 cup non-dairy milk ((such a s soy or almond))
- 1/4 cup prepared homemade vegan mac & cheese powder
- Carbohydrate 79.5566839195729 g
- Cholesterol 0 mg
- Fat 8.65323749395761 g
- Fiber 38.4646493917854 g
- Protein 65.9754400851681 g
- Saturated Fat 1.16247914867604 g
- Serving Size 1 1 Serving (188g)
- Sodium 87.8268403740849 mg
- Sugar 41.0920345277875 g
- Trans Fat 2.50659563042452 g
- Calories 562 calories
Step-by-step
- 1 tablespoon white sugar
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon lemon pepper
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 1/2 teaspoon turmeric
- 3/4 cup nutritional yeast
- 1/2 cup all-purpose flour ((sub whole wheat or all-purpos
- 1 cup uncooked macaroni noodles ((gluten-free if prefer
- 3/4 cup non-dairy milk ((such a s soy or almond))
- 1/4 cup prepared homemade vegan mac & cheese powder
Swapping all-purpose flour for chickpea flour alters the thickening capacity and introduces a distinct nuttiness, requiring careful whisking to avoid lumps when the liquid hits the pan. Dried cheese powders trace their commercial roots to mid-century convenience foods engineered for rapid shelf-stable reconstitution. Bulk blending nutritional yeast, spices, and starches preserves capital by eliminating single-serving packaging costs while tailoring sodium levels precisely to personal preferences. Stored in a sealed glass jar kept in a dark cupboard below 70 degrees Fahrenheit, this dry mixture remains viable for up to three months without losing potency in the spices.
Transforming Day-Old Pasta
Reheating leftover macaroni demands hydration management because starches retrograde and lock up moisture during refrigeration. Adding an extra tablespoon of non-dairy milk per cup of cold pasta prevents the sauce from breaking into an oily emulsion. Medium-low heat on the stovetop ensures the revived noodles soften evenly without scorching the bottom of the pan before the interior warms through.
- Clumping occurs if moisture contaminates the dry jar; always use a completely bone-dry measuring spoon.
- Separation happens when heat is too high during reconstitution; whisk continuously over gentle warmth until the flour gelatinizes fully.
- Graininess stems from undissolved nutritional yeast flakes; pulse the dry spices in a coffee grinder beforehand for a smoother sauce.
