Well-Crafted Macaroni and Cheese Mix

1 cup cashews

¾ cup nutritional yeast

¼ cup oat flour

¼ cup tapioca flour

1 tablespoon paprika

1 tablespoon organic sugar

2 teaspoons powdered mustard

2 teaspoons sea salt

2 teaspoons onion powder

Add all ingredients to a food processor and process until a fine powder is formed. There should not be any discernible chunks or large granules of cashews, so this may take 3 to 4 minutes of processing.

Store this in a jar or portion out into 1/3-cup increments and store in ziplock bags in the pantry for up to two months or refrigerate for up to 6 months.

How to use the cheese mix: Cook 1 cup of dry macaroni according to package instructions and drain. Combine 1/3 cup mix with 1 cup water or unsweetened nondairy milk in a saucepan over medium-low heat. Bring to a boil while whisking. Simmer for 1 minute, then toss with hot cooked macaroni noodles.