2tbspnMustard seeds, mortaredor in powder form, alternatively use ready-made powder or add 1 tsp of spicy mustard directly into the mixture with vegetable milk.
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.
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.