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Mac & Cheese, Peas

This is a staple in our house, there is always a jar of 'cheese powder' in the fridge, at the ready for a quick and easy meal. Cumin, chili & red pepper give it a bit of spice, so just omit them if you prefer.  I also use this powder as a base for making cheesy garlic sauce for spaghetti.  This is an oil free recipe, but if you need to have that buttery consistency, just add a tablespoon of butter of your choice when you make the sauce.   

Make it without the peas if you don't like them, but they add a pop of flavor, and add protein & fiber.  

To make Mac &Cheese, Peas:

  1. Prep cheese powder
  2. Cook macaroni according to package
  3. While macaroni is cooking, in a medium sauce pan, heat 1/3 cup mixture plus 1/2 cup plant based milk per 1 cup cooked macaroni. Stir over low heat until combined and smooth.  
  4. Add 1 cup frozen peas, (more or less if desired) and stir until covered
  5. Drain macaroni and add to saucepan.
  6. Mix until mac and peas are coated in saucy deliciousness.   

Cheese Powder
2 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoon mustard powder
1 tablespoon chili powder*
1/4 Tsp crushed red pepper*
1/4 Tsp oregano*
1/2 tsp paprika
1.5 tsp cumin*
3/4 cup nutritional yeast
1/4 cup flour of your choice
1 tablespoon paprika
1/2 teaspoon turmeric
1 teaspoon salt
1 tablespoon sugar
1/4 cup arrowroot powder or cornstarch
1 cup raw cashews, chopped

*omit these ingredients if you prefer less spicy. 

Blend all ingredients in food processor until powder forms with no chunks.

Store in fridge up to six months in sealed container