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    Home » holiday

    Vegan Mac and Cheese Powder – Cheese Mix Recipe

    Published: Dec 15, 2018 · Modified: Feb 24, 2019 by Richa 196 Comments

    Jump to Recipe   Print Recipe

    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 

    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. #Vegan Mac n Cheese Mix #Recipe. Glutenfree Nutfree Option #VeganRicha

    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!

    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. #Vegan Mac n Cheese Mix #Recipe. Glutenfree Nutfree Option #VeganRicha
    Ingredients for our Vegan Mac and cheese Powder in bowls and measuring cups

    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. 

    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. Vegan Mac and Cheese Mix Recipe. Glutenfree Nutfree Option

    More gifts for the Holidays

    • Cowboy Cookies in a Jar. 
    • Kitchari Mix in a Jar – Put in instant pot or saucepan and done.

    Vegan Cowboy Cookies Mix makes great Jar gifts for the Holiday Season. Layer oats, flour, coconut, chocolate sugar and pecans. Mix, add applesauce and oil, and bake. #veganricha #Vegan #Recipe Can be #glutenfree. | VeganRicha.com Khichdi in a Jar - Mixed Vegetable Kitchari Mix for Instant Pot or Saucepan. Easy Lentil Rice Soup with Veggies.  Gift the jar full of lentils,, rice and spices. Empty into a pot with veggies of choice. Easy Weekday Dinner.  Vegan Gluten-free Soy-free Nut-free Recipe.  #vegan #veganricha

    • Chocolate Pumpkin /Sweet Potato Cake mix in a jar.
    • Gingerbread Cake in a Jar for 1.

    Vegan Chocolate Pumpkin Cake | Vegan Richa Vegan Chocolat Pumpkin Cake mix in a Jar #vegan #veganricha

    • Mexican Hot chocolate Mix in a Jar. GF
    • Coconut Macaroons Mix in a Jar. GF 

    Mexican Hot Chocolate Mix | Vegan Richa Coconut Macaroon Mix in a Jar #vegan #glutenfree #veganricha

    • Brownie Mix in a Jar for 1 or for 8.
    • Brownie Mix , gluten-free.

    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.

    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. #Vegan Mac n Cheese Mix #Recipe. Glutenfree Nutfree Option #VeganRicha

    Above is scant 1/2 cup chipotle mac mix with non dairy milk. Below is 1/3 cup mac mix with water. 
    Mac and Cheese made with Vegan Mac and Cheese Powder in a while bowl

    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. Vegan Mac and Cheese Mix Recipe. Glutenfree Nutfree Option

    Recipe Card

    Mac and Cheese Mix
    Print Recipe
    4.93 from 65 votes

    Vegan Mac and Cheese Powder

    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.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Main Course
    Cuisine: American, Vegan Gluten-free
    Keyword: vegan cheese powder, vegan instant mac and cheese, vegan mac and cheese mix
    Servings: 4 serves of third cup powder that serves 2-3
    Calories: 164kcal
    Author: Vegan Richa

    Ingredients

    • 1/2 cup (64.5 g) cashews raw, (see notes for nutfree)
    • 1/2 cup (22 g) 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 (2 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 (4 oz) mac or other small pasta
    • 1 cup (240 ml) non dairy milk or water
    • 1/3 to 1/2 cup (6 to 8 tbsp) 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 non dairy milk and 2-3 tsp olive oil or vegan butter (optional) in a saucepan or blend and add to saucepan for creamier, 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

    Nutfree: Use 1/2 cup total flour(all purpose) instead of cashews. 
    A mix of 1/3 cup oat flour, 2 tbsp rice flour and 1 tbsp tapioca for glutenfree. 
    Or 1/4 cup pumpkin seeds+ 1/3 cup total flour.
     
    Chipotle Mac: Add 1 tsp chipotle pepper powder, 1 tsp smoked paprika and 1 tsp oregano. 
    Cajun/garam masala/Jerk Mac: Add 1 Tbsp cajun spice/garam masala/jerk seasoning to the mix. Sprinkle more on the cooked mac .
     
    To bake into a casserole: Blend 1/2 cup of the mix with 1 1/4 cup non dairy milk. Combine in a casserole with cooked pasta and 1 tbsp olive oil. Top with breadcrumbs, mined garlic, fresh herbs of choice and a drizzle of olive oil. Bake at 400 deg F for 20 mins.
     
    To make a Queso style dip: Blend 1/2 cup of the mix with 1 cup non dairy milk, 1/2 tsp smoked paprika,1/2 tsp cumin. Bring to a boil to thicken, take off heat, fold in some salsa and chopped pickled jalapeno.
     
    Nutrition is for a 1/3 cup of the mix(which serves 2 or more people depending on how you use it), does not include pasta. (makes 1 1/3 cup) . For 1 individual serving, divide by 2.
     

    Nutrition

    Nutrition Facts
    Vegan Mac and Cheese Powder
    Amount Per Serving
    Calories 164 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Sodium 857mg37%
    Potassium 286mg8%
    Carbohydrates 19g6%
    Fiber 2g8%
    Sugar 2g2%
    Protein 7g14%
    Vitamin A 850IU17%
    Vitamin C 0.2mg0%
    Calcium 15mg2%
    Iron 2.3mg13%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    1. Mary

      May 11, 2020 at 12:44 pm

      5 stars
      My husband and I think this recipe is brilliant! As is your vegan parm. And several others….! Last night we needed a quick bite, so I made rice pasta shells and a very scant 1/2 cup of this (sans smoked paprika), with unsweetened soy milk and a handful of frozen mixed veggies. PERFECT. Very midwestern in low-spice mode.

      Thank you so very much for your recipes, from two long time vegetarians. ❤️

      Reply
      • Vegan Richa Support

        May 11, 2020 at 1:10 pm

        thank you! midwestern mode – hilarious!

        Reply
    2. Anna

      March 13, 2020 at 6:28 pm

      5 stars
      Definitely my new favorite Mac n cheese recipe. It was perfect. I added a squeeze of fresh lemon juice at the end to add a sparkle of flavor.

      Reply
    3. Gina

      February 11, 2020 at 3:30 pm

      5 stars
      So pumped with how this turned out!! Thanks for the recipe!

      Reply
    4. Amy W

      January 29, 2020 at 3:32 pm

      This is a game-changer! Such a great idea, I love that this gives me Kraft flashbacks.

      Reply
    5. Susan Parran

      January 24, 2020 at 10:33 am

      5 stars
      I’m looking for low-fat versions for mac & cheese, so since the cashews have lots of fat I couldn’t use them. I dehydrated some butternut squash and cauliflower and added that instead, as well as a pinch of xantham gum. It made more than I thought it would and I had to adjust the other ingredients a little at a time until it looked right, but it came out really yummy. I like mine to look day-glow orange like Kraft dinner, so I added a little tumeric.

      Reply
    6. Emily

      December 20, 2019 at 11:33 am

      5 stars
      OMG! This mix was soo good!I added the miso that elevated the flavor amazingly. Kids licked off their plates!
      I am gifting it to so many people!

      Reply
      • Richa

        December 20, 2019 at 11:45 am

        Thanks!!

        Reply
    7. Leah

      December 19, 2019 at 7:02 pm

      2 stars
      I made this recipe exactly as instructed but it does not taste at all like mac n cheese. What I did like was that the spice mix makes more than 1 serving to store for later. Unfortunate though, I wont be using it again. It tasted more like garlic noodles more than anything. I’m sad because I really wanted this to work.

      Reply
      • Richa

        December 19, 2019 at 9:21 pm

        I dont know why it would taste that way. Theres so much flavor from the herbs, spices and nutritional yeast. Did you change anything?

        Reply
    8. Eck

      December 16, 2019 at 10:16 am

      Can I use corn starch instead of tapioca starch?

      Reply
      • Richa

        December 16, 2019 at 10:51 am

        yes, it wont be as stringy as tapioca makes it stringy, but shouldbe fine

        Reply
    9. janice e keck

      December 02, 2019 at 2:52 pm

      Just thinking the day after my 1st excursion into vegan cheese with this recipe.. what if?? If added this – a TBSP or so into my veggie burger mix??? What do ya think??

      Reply
      • Richa

        December 02, 2019 at 4:06 pm

        should work just fine

        Reply
    10. janice e keck

      December 01, 2019 at 3:04 pm

      4 stars
      SO.. we are “veginers”.. (LOL I thought this was cute for us folks getting into the lifestyle) this is a very interesting sauce base.. made as posted but ! as we are working to restock our pantry needed to make a few changes.. used cornstarch.. and as a creative cook,, thinking.. a dash of turmeric would add color.. and white pepper would give “ooomph” without the speckles.. Added fresh ground at the end.. Also the sugar seemed off putting.. i counteracted this with a splash of apple cider vinegar a few healthy dashes of Trappeys hot sauce.. very chili con queso!

      Reply
    11. Ruth spivak

      November 13, 2019 at 7:37 pm

      Thanks. I just made this and it was a hit with the family. Delicious and easy.

      Reply
      • Richa

        November 13, 2019 at 8:04 pm

        awesome!

        Reply
    12. Ruth Spivak

      November 13, 2019 at 3:12 pm

      Do I have to soak the cashews?

      Reply
      • Richa

        November 13, 2019 at 5:07 pm

        no this is a dry mix with dry raw cashews, which get blended to make a powder

        Reply
    13. Nina

      October 01, 2019 at 1:02 am

      5 stars
      Great recipe… Which non dairy milk do you use in your recipes? I’ve tried unsweetened almond in several recipes, but it taste sweet to me. Also, is the mustard powder like Colman’s Hot Powder (UK) ? Thanks

      Reply
      • Richa

        October 01, 2019 at 10:51 am

        just use water and higher amount of the mix.The cashews in the mix make it creamy enough. you can add moreof the mix if you feel it isnt thickening enough.

        Reply
    14. Kim

      June 20, 2019 at 6:18 pm

      5 stars
      Love this! We made an instapot broccoli mac and cheeze with this:

      Serves 6-8

      3.5 cup unsweetened almond milk
      3/4 cup this cheese mix
      1 head of broccoli chopped into 1inch pieces
      1 box of penne (we used lentil)
      2 tablespoon vegan ‘butter’
      2.5 cup water

      Whisk milk and cheeze powder. Build in instapot: broccoli, butter, water, cheese & milk. Stir together. Poor dry pasta ontop. Do not stir in pasta, but pasta should be wet. Cook for 10min. Release pressure and enjoy!

      Reply
      • Richa

        June 20, 2019 at 6:21 pm

        awesome! i would thinkk 10 mins is a bit long for pasta. What kind of pasta are you using?

        Reply
        • Kim

          June 21, 2019 at 7:04 am

          Hi! It was a high protein lentil/wheat mix. We also have a different brand pressure cooker than the instapot so it may only be 7min for the instapot.

          Reply
    15. Susan

      May 11, 2019 at 5:27 am

      5 stars
      Sounds wonderful! Can’t wait to try it!

      Reply
    16. Rebecca

      May 05, 2019 at 9:07 am

      Hi Richa,
      If I weigh my nutritional yeast, 1/4 cup is 22 grams. For this recipe, would you go by weight or by volume then?
      Thank you!

      Reply
      • Richa

        May 05, 2019 at 10:38 am

        I usually cook with cups and the widget picks up calculated values from the database. so i would say go by cups.

        Reply
        • Rebecca

          May 05, 2019 at 3:45 pm

          Thank you!

          Reply
    17. Nasimul Alam

      April 30, 2019 at 11:46 am

      Hellow Richa…It’s one My fav dished now cause I tried the last weekend its taste like amazing…

      Thank you so much for your fantastic recipes…

      Reply
    18. Michaela

      April 30, 2019 at 3:50 am

      5 stars
      This recipe was amazing! Just tried it last night and it was the best vegan mac and cheese recipe I have tried so far. Thank you!

      Reply
      • Richa

        April 30, 2019 at 1:11 pm

        yay!!

        Reply
    19. John David McCormick

      April 24, 2019 at 10:13 am

      This is a great way to be ready to make mac and cheese, or cauliflower and cheese, at a moments notice. What a brilliant recipe. Thanks for posting this. Finally got around to making it today. Fantastic.

      Reply
      • Richa

        April 24, 2019 at 10:17 am

        Thanks!

        Reply
    20. Amritha

      March 11, 2019 at 2:10 pm

      Hi Richa,

      The recipe looks great. May I ask what food processor/ blender you use? (I have a Vitamix).
      A post on the equipment you use in the kitchen would be helpful!

      Thank you for all your great recipes.

      Reply
      • Richa

        March 11, 2019 at 3:45 pm

        I use a mini kitchen aid and a 7 cup hamilton beach food processor. For blenders i use nutritbullet the most andsome few times blendtec.

        Reply
    21. Tracey

      March 02, 2019 at 6:21 am

      This recipe looks amazing! How many grams is 1cup dry pasta?

      Reply
      • Richa

        March 02, 2019 at 12:30 pm

        3 oz or 100 gms (weight will vary slightly depending on the type of pasta)

        Reply
        • Tracey

          March 04, 2019 at 8:15 am

          Ok, thank you!

          Reply
    22. Stacia

      February 28, 2019 at 6:32 pm

      If I am using cashew or almond flour instead of the whole nuts, what amounts would I use?

      Reply
      • Richa

        March 01, 2019 at 12:40 pm

        same amount.

        Reply
    23. Teresa Wersan

      February 24, 2019 at 5:29 pm

      looking at the nutritional listing and the sodium is very high for this recipe . . .

      Reply
      • Richa

        February 24, 2019 at 8:00 pm

        yes because its for a 1/3 cup of the mix, that will make sauce for 2 to 3 serves with the mac. So divide it depending on how you use the sauce. so that would be either 428 mg sodium (if you get 2 servings) or 273 mg sodium(if you get 3 servings)

        Reply
    24. Lynn

      February 22, 2019 at 8:34 am

      5 stars
      This was the first vegan mac & cheese I’ve had that actually tasted good. I had some broccoli in the fridge I needed to use up so I cooked that up and added it to the mac & cheese. It was delicious! Thank you for giving me back a comfort food of my youth!

      Reply
    25. dani

      February 13, 2019 at 8:34 am

      For the Calorie Breakdown does that include adding milk and oil? Thanks 🙂 I love it!

      Reply
      • Richa

        February 13, 2019 at 9:40 am

        it doesnt include the pasta, milk and oil as the amount used may vary. The nutrition is just forthe powder mix. The 1/3 cup powder mix will probably serve 2 -3 when made. You can divide the number by 5 to get the values per tbsp.

        Reply
    26. Elizabeth

      February 11, 2019 at 5:24 pm

      5 stars
      Simple enough to make. I like it! Storing the extra makes it super convenient to really whip up Mac n Cheez in the future.

      Reply
    27. Brenda

      February 10, 2019 at 11:21 am

      Trying to eat more whole wheat instead of white flour. Could I use whole wheat flour instead of all-purpose for the nut-free option?

      Reply
      • Richa

        February 10, 2019 at 12:30 pm

        that would add a lot of wheat flavor and make the mix very gummy on cooking. use a mix of seeds such as pumpkin or sunflower, some whole wheat flour and some starch.

        Reply
    28. Cassandra

      January 28, 2019 at 9:04 am

      What is shelf life of cheese powder?

      Reply
      • Richa

        January 28, 2019 at 10:43 am

        1 month on the counter. 2-3 months in the refrigerator.

        Reply
    29. Cassandra

      January 28, 2019 at 9:02 am

      How long is shelf life. For cheese powder??

      Reply
      • vivek garg

        February 05, 2019 at 9:53 pm

        1 month and longer of refrigerated

        Reply
    30. Shir

      January 25, 2019 at 4:37 pm

      5 stars
      Tried it tonight for dinner and wowwwwww this is SO good and so easy!! My 3 kids and husband all loved it too ! Thanks so much!

      Reply
      • Richa

        January 25, 2019 at 5:46 pm

        yay

        Reply
    31. Marcel

      January 25, 2019 at 1:11 pm

      5 stars
      Today I made and ate this, and I really love it. Very easy, quick and absolutely delicious!

      Reply
      • Richa

        January 25, 2019 at 2:59 pm

        Thanks!

        Reply
    32. Raquel Smith

      January 10, 2019 at 4:58 pm

      5 stars
      this is genius!! Raising vegan kids is a struggle sometimes…so thank you for this!
      I mixed in some edamame and my boys LOVED it.

      Reply
      • Richa

        January 10, 2019 at 5:37 pm

        yay!!

        Reply
    33. Deb

      December 31, 2018 at 9:29 am

      5 stars
      This was so good. Hard to stop eating the whole batch. Will definitely make again.

      Reply
      • Richa

        December 31, 2018 at 11:56 am

        awesome

        Reply
    34. Mel

      December 30, 2018 at 9:52 pm

      5 stars
      I made this, this week. It turned out fantastic. I used walnuts instead of cashews and me and my family loved it!!

      Thank you for the recipe 🙂

      Reply
      • Richa

        December 30, 2018 at 11:26 pm

        awesome!

        Reply
    35. Jana

      December 30, 2018 at 3:27 pm

      5 stars
      Just made this and its absolutely delicious!!

      Reply
      • Richa

        December 30, 2018 at 11:31 pm

        yay!

        Reply
    36. Sandy

      December 26, 2018 at 4:42 am

      I have never been able to get exited about nutritional yeast. Is there anything you can think of to be used in it’s place?

      Reply
      • Richa

        December 29, 2018 at 1:38 am

        in the dry mix that would be difficult to substitute. I dont like too much nutritional yeast either, but this works for me.

        You can make a cheese sauce with no nutritional yeast. Try this one and add 1 tsp miso and 1/2 tsp natural mustard and that will help with the the cheesy flavor. https://www.veganricha.com/2017/02/garlicky-korean-mac-cheese.html

        Reply
        • Mark

          January 24, 2019 at 10:43 pm

          5 stars
          Also, try to change your brands of nutritional yeast- there is a surprising variation in flavour and intensity.
          I generally use about 2/3 of the recommended amount and add more if needed. I also suspect that a tiny amount of miso powder might fill in some of the flavour gaps.

          Reply
    37. Dee

      December 21, 2018 at 9:49 am

      Will full fat or lite coconut milk work or will the coconut flavor overpower it?

      Reply
      • Richa

        December 21, 2018 at 11:02 am

        it might work. it will have some coconut flavor like a somewhat curried mac, which is good too. depends on personal taste preference.Maybe do half water andhalf coconut milk and definitely add some more paprika

        Reply
        • Dee

          December 21, 2018 at 12:01 pm

          I used water. It’s delicious.

          Reply
          • Richa

            December 21, 2018 at 12:08 pm

            awesome!

            Reply
    38. Pongodhall

      December 21, 2018 at 1:20 am

      5 stars
      Happiness in a jar, thanks richa

      Reply
      • Richa

        December 21, 2018 at 11:09 am

        definitely!

        Reply
    39. Lori

      December 20, 2018 at 3:16 pm

      What do you mean by other starch? If I don’t have tapioca?

      Reply
      • Richa

        December 20, 2018 at 4:15 pm

        corn starch or potato starch will work too. Arrowroot works too but adds a slight flavor

        Reply
    40. Riekje

      December 19, 2018 at 8:14 am

      5 stars
      Sounds Nice! No need to soak the cashews?

      Reply
      • Richa

        December 19, 2018 at 10:13 am

        no, they are dry to make the powder. Soaked cashews will make a paste and that will spoil for storage

        Reply
        • Riekje Roelfsema

          December 19, 2018 at 10:18 am

          Thanks!

          Reply
    41. Rebecca

      December 18, 2018 at 4:14 am

      5 stars
      This is both genius and delicious. It’s also exactly what I needed in my life! Thank you so very much ❤️

      Reply
      • Richa

        December 19, 2018 at 12:37 am

        awesome!

        Reply
    42. Patricia hamm

      December 17, 2018 at 10:10 am

      5 stars
      Are the cashews raw ?

      Reply
      • Richa

        December 17, 2018 at 10:25 am

        yes

        Reply
        • Zach

          December 24, 2018 at 12:15 pm

          Would roasted/salted cashews work?

          Reply
          • Richa

            December 24, 2018 at 10:20 pm

            they might add a slightly more nutty flavor, but should be ok. Maybe use a 1/3 cup and add 3 tbsp more flour to thicken.

            Reply
    43. Susan

      December 16, 2018 at 6:27 am

      5 stars
      This looks great! I want to make it for myself. Anything to simply mealtime is great! Thanks for all you do. I have both of your cookbooks and I love them!

      Reply
      • Richa

        December 16, 2018 at 10:58 am

        awesome!! thankyou for getting both!

        Reply
    44. Skip

      December 16, 2018 at 6:22 am

      How can I pin this?

      Reply
      • Richa

        December 16, 2018 at 10:58 am

        there is pin button when you hover on each image and also a social bar on the left on desktop view and bottom and top on mobile with the “P” button which pins

        Reply
    45. Heather

      December 15, 2018 at 7:03 pm

      How many cups foes this recipe make?

      Reply
      • Richa

        December 15, 2018 at 8:59 pm

        about 1 1/3 cup.

        Reply
    46. Bonnie Pettyjohn

      December 15, 2018 at 5:21 pm

      Would it work if I used Almonds instead of cashews? My son is highly allergic to cashews but can eat almonds. Seems like many vegan recipes call for cashews. I’ve always wondered if they could be replaced with something else.

      Reply
      • Richa

        December 15, 2018 at 9:05 pm

        yes you can use almonds. Almonds arent as creamy, so use 1/3 cup almonds(blanched peeled if possible) and add 2-3 tbsp more flour

        Reply
    47. Brenna

      December 15, 2018 at 4:30 pm

      Genius! I’ll use this both at home and when I travel!

      Reply
      • Richa

        December 15, 2018 at 9:06 pm

        thanks!

        Reply
    48. Linda

      December 15, 2018 at 4:29 pm

      I don’t have a food processor. Can the mix be made in a Vita Mix instead?

      Reply
      • Richa

        December 15, 2018 at 9:06 pm

        yes use vitamix

        Reply
      • John David McCormick

        April 24, 2019 at 10:11 am

        I made it in a Krups coffee grinder because I didn’t want to clean the big food processor.

        Reply
    49. Bajan mum

      December 15, 2018 at 1:24 pm

      5 stars
      What a great idea! I often fancy Mac and cheese, your magic powder will mean I get to have it even quicker. Thanks 💙

      Reply
    50. Kirsten

      December 15, 2018 at 4:25 am

      I would love to make this but my daughter is allergic to tree nuts (including cashews). Do you think it would work to substitute pumpkin seeds in place of the nuts? Thanks!

      Reply
      • Richa

        December 15, 2018 at 8:02 am

        yes, see notes. youll need either all flour or some pumpkin seeds and flour

        Reply
        • Colleen

          March 09, 2020 at 5:16 pm

          I just made it with pumpkin seats and it’s TERRIFIC. Thank you for providing a nut free option!

          Reply
      • Archana

        November 10, 2019 at 12:32 pm

        5 stars
        Richa, I made this recipe today and I loved it! This is about as close as it can get to the taste of Mac & cheese! Although my son didn’t take to it (I suspect it’s because of the paprika) I have fallen in love with this taste and will continue to prepare this with little less spice for my son. Thank you so much!

        Reply
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