Erin Riley-Carrasco and Tracy Childs Stir Up Vegan Mac & Cheese With a Side Of Kale! #SaturdaySnackdown

[wpvideo KP1zLBRT] PETA (People for the Ethical Treatment of Animals)‘s Sexiest Vegan Over 50 Erin Riley-Carrasco and Tracy Childs of Veg-Appeal share a delicious recipe for vegan macaroni & cheese with a side of healthy kale! Enjoy!

Vegan Macaroni and Cheese Mix – Pantry Staple

Makes about 2.5 cups of mix

Adapted from Miyoko Schinner

Here is a healthy vegan alternative to the kind of mac and cheese mix that comes in a box. It makes enough to coat the equivalent of 8 store-bought boxes instant macaroni and cheese.

1 cup cashews

1 cup nutritional yeast

¼ cup oat flour

¼ cup tapioca flour

2 teaspoons paprika (regular/smoked or a mix of both)

1 tablespoon dry sweetener of choice (sugar)

2 teaspoons mustard powder

1 teaspoon turmeric

¼ teaspoon black pepper

2 teaspoons salt

2 teaspoons onion powder

To make your Mac and Cheese!

1 cup macaroni or pasta of choice

1/3 cup Vegan Macaroni and Cheese Mix

1 cup unsweetened non-dairy milk (soy, almond)

1-3 teaspoons white, rice, apple cider vinegar or lemon juice (to add tang!)

1. Add all of the ingredients to a food processor or blender and process into a powder. It could take a few minutes of processing to get a uniform powder. The color should brighten into a vibrant yellow as you process.
2. Store in a jar or place into 1/3 cup portions in 8 zip lock bags. Store in the pantry for a month or two or in the refrigerator for up to 6 months or freeze for longer!
3. To prepare: cook 1 cup macaroni or other pasta to package directions and steam some veggies, if you wish (broccoli, zucchini, kale, carrots, peas for example). Whisk and heat 1/3 cup of the cheese powder with 1 cup unsweetened nondairy milk. Add vinegar or lemon.  Mix in the cooked macaroni and serve.