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Margie’s Herby Vegan Mac mix

Maybe you’re not vegan, so you’ve just decided to scroll past this one. Stop! Take a look and give it a shot! I love cheese more than anything, but this is a great and delicious dish that tastes creamy and flavorful but remains light and healthy. This is a great option for folks looking to cut back on dairy but not the foods they crave. This mix is easy to make, store and have ready for quick meals when needed. I make this one for lunch often because it’s easy. You can find some fairly elaborate vegan mac and cheese recipes out there that are also great, but I love this one for its simplicity combined with creamy goodness.

Prep Time: 5 minutes

Cook Time: 15 minutes

Level: Easy

Ingredients

  • 1 cup of nutritional yeast

  • 1/4 cup of all purpose flour

  • 3 tsp. TOTAL dried herbs of choice (I like some oregano, basil, and thyme

  • 2 tsp. garlic powder

  • 1 tsp. Kosher salt

  • 1 tsp. lemon pepper

  • 1 tsp. smoked paprika

  • 1/2 tsp. chili powder

  • 1/4 tsp. cayenne pepper (optional)

To Make Mac and Cheese (per serving):

  • 1 cup dry pasta, cooked

  • 1/2 cup almond milk

  • 3 tbsp. Vegan Mac Mix

 

  1. Combine all ingredients for the mix together, stir, and store in an air-tight container, like a mason jar.

  2. To make a serving of mac and cheese: boil pasta as package describes. Strain, then in the same pot, add the almond milk and Vegan Mac Mix and turn on to medium heat and stir to combine. Bring to a light bubble - it should thicken a bit.

  3. Add cooked pasta to the pot, stir, and bring to a bubble again to let the mixture thicken up around the pasta.

Plating: Serve topped with fresh herbs if you have them!