- Serves: 5
- Prep Time:
- Cook Time:
Ingredients
- 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
Directions
- 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.