Mac and cheese is one of the most delicious dishes ever and I honestly can’t get enough of it. The original is made with super lots of processed cheese and when you eat it, it feels like you have a rock in your book. At least that is my experience after eating large amounts of cheese. In the vegan area there is once the variant with potatoes and carrots, which are mixed together withcashews to a creamy sauce. Alternatively, there is already a pretty great variation on my blog with pumpkin puree. But if there is no time at all and you want to bring something warm and filling to the table super fast? Then I have the ultimate solution for you. An instant mac and cheese mix that will have you whipping up a delicious vegan recipe in no time!
Instant Mac and Cheese
Before we get to the ingredients, I’d like to briefly tell you about something completely different. My brother came to me with a very interesting question and that was whether vegan nutrition also has disadvantages. I then had to think really long and the first thing that came to my mind was the vegan fast food diet. As with any diet, it’s always a matter of food choices. Do I opt for whole, natural products or do I start the morning with vegan cookies made with extract flour? Then I thought about it further, looking for additional drawbacks. Basically, there are a few things you should know, starting with B12 through omega-3 fatty acids and vitamin D. However, these are also facts that play a role in any diet.
Question: What potential disadvantages do you see with a vegan diet? Feel free to comment further below, I look forward to your feedback.
Super fast vegan recipes wanted? This way!
For our healthy instant mix today, we need cashews, nutritional yeast, flour, starch, garlic granules, mustard seeds, coconut blossom sugar, paprika powder, salt and bell pepper. This all goes together in the blender and is ground to a fine powder. When it’s time, cook the pasta and in the meantime prepare the sauce. A little plant milk, instant mac and cheese powder and you’re good to go.
TIP: I like to buy cashews in bulk in organic quality. Buying in bulk saves money and packaging waste. I always transfer some of it to a sealable container and store the rest in a cool, dark room.
The mac and cheese can now be refined to your liking. Here comes the list of my favorite add ons:
- Stewed onions (Cut 1 red onion into rings & roast in a little oil and 1 tsp coconut blossom sugar).
- Coconut bacon
- Braised mushrooms (preferably deglazed with tamari)
- Chili or chili powder (if it may be spicier)
- Lemon juice
- Spring onion rings
- Fresh parsley
So much for the refinements, let’s move on to a few more tips to make sure the preparation goes well:
- It is important that the mac and cheese powder is as fine as possible. Blend until all the coarse nut pieces are nice and fine and almost pulverized. I like to use my MagiMix here because it has a consistent rotation.
- Just before preparing, I put the instant mix in a high-powered blender along with the plant milk. This makes the liquid even finer and the final result even creamier.
Vegan gift ideas wanted?
Beautifully packaged, this instant mac and cheese powder also makes a Gift a super figure. Poured into a jar and decorated with a nice greeting card, it’s perfect as a small, lasting gift among friends. It is also sure to be well received, because it tastes good and saves a lot of time.
What goes with our mac and cheese? A fresh salad, on the side, and if it’s going to be a Netflix night, maybe some fudge brownie ice cream? In any case, it will be a pleasure, I can promise at this point.
The Instant Mac and Cheese Mix is:
- Super fast made
- Instant mixture
- Few ingredients
- Very well durable
Do you love quick vegan dishes as much as I do? Then I look forward to a review at the bottom of this page. If you post a picture, then like to use the hashtag #veganevibes.
Instant Mac and Cheese Mix
FOR THE INSTANT MIX:
- 130 g Cashews
- 45 g Nutritional yeast
- 6 tbspn Flour I use spelt flour type 630, but a gluten-free flour mix will also work
- 4 tbspn Tapioca starch or other thickness of your choice
- 4 tbspn Garlic granules
- 4 tbspn Paprika powder I mix 2 tsp smoked paprika powder with paprika powder, sweet
- 2 tbspn Mustard seeds, mortared or in powder form, alternatively use ready-made powder or add 1 tsp of spicy mustard directly into the mixture with vegetable milk.
- 2 tbspn Coconut blossom sugar
- 2 tbspn Salt
- 1 tbspn black pepper ground
FOR THE MAC AND CHEESE
- 250 g Pasta I use corkscrew
- 500 ml Plant milk I use oat milk, but any plant milk will work
- ⅔ Cup Instant Mac and Cheese Blend
- Vegan bacon
- Fresh parsley
- Spring onion cut into rings
- Fried onions
- FOR THE INSTANT MAC AND CHEESE MIX Cashews, nutritional yeast, flour, tapioca starch, garlic granules, paprika powder, mustard seeds, coconut blossom sugar salt and black pepper in a blender and blend until a fine powder is formed. Pour into an airtight container and set aside.130 g Cashews, 45 g Nutritional yeast, 6 tbspn Flour, 4 tbspn Tapioca starch, 4 tbspn Garlic granules, 4 tbspn Paprika powder, 2 tbspn Mustard seeds, mortared, 2 tbspn Coconut blossom sugar, 2 tbspn Salt, 1 tbspn black pepper ground
- FOR THE MAC AND CHEESE Cook pasta according to package directions. Set aside.250 g Pasta
- Place plant milk with instant mac and cheese powder in a high-powered blender and blend on high speed for up to 2 minutes until super fine and creamy.500 ml Plant milk, ⅔ Cup Instant Mac and Cheese Blend
- Pour sauce into a saucepan, add pasta and heat while stirring. As soon as the sauce begins to thicken, remove from heat.
- Divide into plates, garnish with toppings as desired, and serve.
- Store remaining instant Mac and Cheese Mix in an airtight container at room temperature for up to one month. In the freezer for up to 3 months or longer.