Well-Crafted Macaroni and Cheese Sauce

Vegan Macaroni and Cheese

This cheesy sauce makes enough to coat the equivalent of five store-bought boxes of instant macaroni and cheese. Try a stone-ground brown rice pasta like Tinkyada. It has the taste and has the texture of regular pasta, is wheat- and gluten-free and is also widely available.

Well-Crafted Macaroni and Cheese Sauce

  • Serves: 5
  • Prep Time:
  • Cook Time:
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  • 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


  1. 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.
  2. 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.
  3. 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.